Sophie Bennett
Chicken stock is a versatile ingredient that adds depth of flavor to soups, stews, casseroles, and more. While making chicken stock is easy, straining it can be a tedious task. Many people use a fine-mesh sieve or strainer, or even a simple kitchen item like a coffee filter, to get clear stock without any floating bits. However, these methods can be time-consuming and frustrating as the filters tend to clog easily. Some people also use cheesecloth, but this too requires patience and careful handling. Others suggest using a colander first, then a fine-mesh sieve, and finishing with a pass through a sieve lined with cheesecloth. There are various methods and tools to strain chicken stock, but it is important to find a system that works for you to avoid accidents and spills in the kitchen.
| Characteristics | Values |
|---|---|
| Reason for straining | To remove bones, vegetables, foam, and other particles |
| Methods | Strainer, cheesecloth, coffee filter, fine-mesh sieve, colander, crock pot, ladle |
| Tips | Wet the filter with water before starting to prevent clogging, use a larger tool first to remove big particles, use a spoon to press down on the cheesecloth |
| Time | The straining process can be time-consuming, especially with a coffee filter |
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What You'll Learn
Using a coffee filter
To use a coffee filter, first, wet the filter with plain water. This will help the broth flow through more easily and prevent the filter from clogging. Then, line a mesh strainer or sieve with the filter and pour the stock through it. All the solids will be strained out, leaving behind a clear liquid. This method is also easy to clean up, as you can simply throw the filter away.
However, it is worth noting that coffee filters can be delicate and may fall apart, especially when dealing with large quantities of stock. In such cases, using a fine-mesh strainer or cheesecloth may be more effective. Additionally, if you are looking for a very clear stock, cheesecloth is recommended, as it can be pressed down to extract even more liquid and ensure a clear result.
Some people also use a drip coffee maker to filter chicken stock. However, this method is not recommended, as it can be unhygienic and leave an unpleasant scent. It is also important to note that the stock should not be allowed to exceed 195°F at any point during the straining process.
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Using a fine-mesh strainer
Step 1: Prepare the Strainer
Start by clipping a damp cheesecloth into the fine-mesh strainer. This step is optional, but it helps to ensure that even the smallest bits are caught by the strainer. If you don't have cheesecloth, you can use a coffee filter instead, which is designed to remove tiny particles and create a clear liquid. However, keep in mind that both cheesecloth and coffee filters can clog easily, so you may need to be patient and change them out during the straining process.
Step 2: Set Up the Strainer
Place the pot you will be pouring the strained stock into in your sink. Put the fine-mesh strainer (with or without the cheesecloth or coffee filter) over this target pot. If you have a chinoise, which is a fancy conical strainer, you can use that instead.
Step 3: Prepare the Stock
Place the pot full of stock on a trivet or another stable surface right next to the sink. You want the pot of stock to be close to the strainer and target pot to minimise spills during the pouring process.
Step 4: Pour the Stock
Use a ladle to scoop the stock from the pot and pour it into the strainer. Alternatively, you can slowly pour the stock directly from the pot through the strainer. If you're using a large pot, you might find it helpful to use a collapsible steamer or a slotted spoon to hold back the solids while you pour the stock through the strainer.
Step 5: Finish and Store
Once you've strained your stock, you can finish it by skimming any remaining fat from the surface. Then, you can divide the stock into smaller portions and store it in the fridge or freezer for later use. If you plan to freeze your stock, it will retain its quality for about two to three months.
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Using a cheesecloth
Prepare the Cheesecloth and Strainer:
Firstly, you'll need a fine-mesh strainer or a colander, and a cheesecloth. If you don't have a strainer, a coffee filter can be used instead, but it will be slower. Line the strainer or colander with the cheesecloth. Dampening the cheesecloth is recommended, as it may help the process. Clip or secure the cheesecloth in place to avoid it slipping.
Remove Large Pieces:
Before pouring the stock, it's a good idea to remove the larger pieces of ingredients, such as bones and vegetables, using tongs or a slotted spoon. This step will make the straining process easier and quicker.
Strain the Stock:
Place the pot with the colander/strainer lined with cheesecloth in the sink or over a large mixing bowl. Pour the stock into the colander/strainer setup. The cheesecloth will catch the smaller particles, creating a clearer stock. If you're using a strainer, you can press down with a spoon to submerge the cheesecloth slightly and speed up the process.
Refrigerate and Re-Strain:
After straining, let the stock cool down and refrigerate it overnight. The fat will rise to the surface and solidify, which can then be easily removed. For an even clearer stock, you can re-strain the chilled stock through a clean, folded cheesecloth. This time, you can apply a little pressure to the cheesecloth to speed up the process.
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Using a crock pot
Making chicken stock in a crock pot is a simple and cost-effective way to use up leftover chicken bones. It is also a great way to make stock without having to monitor a pot on a stove all day. The crock pot's consistent heat means you are unlikely to boil your stock, which is the main cause of cloudy chicken stock.
To make chicken stock in a crock pot, you will need chicken bones, vegetables, water, and any herbs or spices of your choice. You can also add a splash of vinegar to help extract the minerals from the bones. If you are using a larger chicken, you may need to use a bigger crock pot or adjust the recipe quantities.
Once you have assembled your ingredients, simply place them in the crock pot and add water until everything is covered. You can then leave the crock pot to do its job! Set it to low and let it cook for at least 8 hours, or overnight.
When your stock is ready, turn off the crock pot and let it cool slightly before straining. You can strain the stock directly into a large bowl, or use a fine mesh strainer to catch any small bits. If you want a clearer stock, you can strain it multiple times, or line the strainer with cheesecloth or a coffee filter.
Once your stock is strained, you can store it in the refrigerator for up to a week, or freeze it for later use. Frozen stock will keep for up to a year and is a great way to have homemade stock on hand whenever you need it.
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Alton Brown's one-step method
To begin, gather your equipment: a pot to catch the strained stock, a fine mesh strainer or chinois, a damp cheesecloth, a collapsible steamer, tongs, and a trivet. Place the pot you will be pouring the strained stock into in your sink. This pot will catch the strained liquid.
Clip the damp cheesecloth into the fine mesh strainer and place it over the pot. Alternatively, you can use a chinois, which is a type of strainer with a conical shape and a fine mesh. Place the pot containing your chicken stock on the trivet, right next to the sink. The proximity between the two pots is important, as it facilitates the pouring process.
Now, take the collapsible steamer and drop it upside down into the pot of chicken stock, spreading it out to meet the edges. This step ensures that the solids are contained within the pot and allows only the strained liquid to pass through. Put on your mitts, grab your tongs, and hold the steamer in place while you carefully pour the chicken stock through the cheesecloth and strainer into the pot in the sink.
By following Alton Brown's one-step method, you can efficiently strain your chicken stock, separating the clear liquid from the solids. This technique simplifies the stock-making process and results in a clear and particle-free broth that can be used as a base for soups, sauces, and other culinary creations.
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Frequently asked questions
Yes, straining your chicken stock is necessary to remove any unwanted particles.
There are several ways to strain chicken stock. You can use a fine-mesh sieve or strainer, a cheesecloth, a coffee filter, or a combination of these tools. Some people also use a colander or a spider to remove large particles before straining.
No, straining is an essential step in making clear and particle-free chicken stock. However, you can choose a method that suits your equipment and patience level.
To prevent clogging, you can use a multi-step process. First, use a colander or spider to remove large particles like bones and vegetables. Then, strain the stock through a fine-mesh sieve or cheesecloth to remove smaller particles. Wetting the filter with plain water before straining can also help prevent clogging.
Straining chicken stock results in a clearer and more aesthetically pleasing product. It removes unwanted particles, creating a smoother and more appetizing stock. Strained stock is also more versatile and can be used in various recipes, such as soups, stews, and casseroles.
