"Dimitri" > wrote in message
t...
>
> "Ed" > wrote in message
> oups.com...
>> Hi,
>>
>> I tried making my own chicken broth for the first time and I'd like to
>> learn how to make things easier for the next time. Basically, once the
>> veggies and chicken have been cooked, I let the broth cool down, poured
>> the broth into a container and then mashed the remaining veggies and
>> chicken parts to extract additional broth. This took me more time than
>> I care to remember. Is there an easy way to do this?
>
> Colander lined with cheese cloth & 1 more large pot. Don't mash the
> vegetables they have no more to offer. I do it while still hot.
>
> Dimitri
>
I, too am looking for ways to make it an easier job. This time I cooked the
turkey carcass in a large, large spaghetti-type stock pot; lifted it and the
veggies out in one fell-swoop; picked the carcass. I still had to strain
the broth that was in the pot into another pot, as the spaghetti holes were
too large to catch it all. But the drawback of using a spaghetti pot is
this: There is about 2" (more or less) more water that you need because of
the configuration of the pot insert. This would make too much broth ratio
for a normal carcass. I decided to put it outside overnight on a burner and
it reduced it probably no more than 2", so I was back to square-one. I don't
think I'd do this for a chicken carcass - just too much water needed.

I throw out the veggies.
Dee Dee