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Made Chicken Stock But Now I'm Stuck. Help!

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I made chicken stock overnight in the crock pot. Last night I sent my husband out to borrow a strainer from his parents' place. He came back with a colander instead. I'm stuck now because I'm snowed in for the day and I don't have a proper strainer! I did use the the colander but there are still little specks and bits in the stock. Would it be ok to leave them? I'm using the stock to make chicken soup today.

How can I strain the stock without a proper strainer?

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  1. You can do the egg white thing to clear the broth, or you can also use a coffee filter.
    I wouldn't worry about it, I use a colander all the time and am not fussy about the broth being clear.

    1 Reply
    1. re: wyogal

      That reminds me. I have a reusable coffee filter in my kitchen somewhere! That should work. Thank you.

    2. There's nothing wrong with specs in your chicken stock. The clarity doesn't make a huge difference in taste.

      If you really really want to get it clear then you can use a paper towel or a coffee filter when passing through your strainer, but I wouldn't bother if you're just planning on making chicken noodle soup.

      1. Cheesecloth to line the colander also works.

        1. For your chicken soup, the bits shouldn't be an issue. But it sounds like the gold reusable coffee filter should do the trick for you. Slowly but it should accomplish what you want. And put "fine mesh strainers - 2 or 3 sizes" on your shopping list. :-)

          1 Reply
          1. re: LindaWhit

            That's definitely going on my shopping list. :)

          2. I use a colander lined with paper towels. If you are freaked out by the use of paper products to filter then a clean thin towel or tee shirt would work too. Coffee filters will clog fast and you will be sitting with a bunch of liquid going no where.

            1 Reply
            1. re: scubadoo97

              I'll keep that in mind for next time. i used the coffee filter and it did clog quickly. Thankfully it wasn't a ton of stock so it wasn't too big an issue.

            2. You know, those specks add flavor and really aren't a problem unless you're seeking to make a clear, consomme stock. But if that's what you're doing, take a quarter pound of cheap ground meat, mix it lightly with two eggwhites and 2 t. tomato paste, make a patty or a "raft", and simmer it in the stock. The proteins will collect the specks in the stock, and your result will be a stock of incredible clarity.

              1 Reply
              1. re: mamachef

                Wow, very interesting! Thank you. I may try this in the future.

              2. Like other posters have said, the taste will be the same, but if you really want to remove the bits and piece, then I recommend using a cheesecloth. If you don't have a cheesecloth, then any clean cloths or kitchen papertowels will work too.

                http://0.tqn.com/d/culinaryarts/1/0/W...

                1. If you are desperate you can use just about any cloth, even a clean pillow case will work. Although I'd use cheesecloth if you have any around.

                  Alternatively, just leave it in the fridge for a day or two and then strain when you can get it.