Straining chicken broth

[rural chick]

Originally Posted by Molli

If you want to strain out the fat do yourself a favor and purchase a container that is made for that. They are really really inexpensive. You pour the broth in the container and the fat quickly rises to the top. The container has a pour spout that is near the bottom of the container. You pour out the broth watching that you stop pouring before you hit the fat layer. I used mine all the time.

I have one of those fat rising containers, but it doesn't strain enough fat out so I use the coffee filter. Plus I already have to strain the broth for bones, so I don't want to have to do double work.

[jambo101]

Straining the bones and veggies used to make the broth can be done with a regular kitchen strainer, after the liquid is then left to cool and then the fat scooped off the remaining liquid is ready to be used,For soups and stews i dont see the need or the point in trying to clarify the broth.

[oregonwoodsmoke]

I don't get any extra points from my family for clear broth. I don't strain unless it is something that might have small bones in it, like poultry backs or wings. My opinion is that the little floaties in something like beef broth just add more flavor.

I have a colander that is made with a mesh that looks like window screening. I pour my broth through that and that gets out the big chunks and little bones.

If the broth is going to be fatty, I make it in advance and refrigerate it and peel the congealed fat off the top after it is cool.

Roasting the bones and veggies before starting the broth will add some serious depth to the flavor. It also adds some nice color.

[texdav]

Originally Posted by aneye4detail

I've seen in chicken soup recipes it says to strain the broth. I've never done that. Why is it necessary? To get rid of fat?

Because its called making both. That means straining out any solids. Often both is used in limited diets and in cooking other things where all you want is the broth. Its not both with vegetables and chicken parts by its descriptive name.

[Subzro]

I always strain the solids out of my stock but NEVER remove the fat. I understand if one needs to do so for health reasons, but the fat is what makes the difference between average and divine chicken noodle soup.