Homemade chicken stock is worth its weight in gold. But it can be a real pain, literally, to strain a big, heavy pot of stock. With all the bones and vegetables, you end up splattering a fair amount of that “gold” onto your counters and yourself. Not fun!
This “Better Way” tip is a keeper. If you’ve got a big pot with a pasta insert, you’ve got the equipment you need to save your back, prevent burns, and avoid making a mess in the kitchen.
Try out this tip for yourself making Tony Rosenfeld’s Homemade Chicken Broth.