Respuestas al mensaje #9,447

I typically use a "china cap" for straining stocks so I've never had issues with bits of the veggies but I also chop them into pretty large pieces...

You should have started with those. Even sauteed them a bit in butter before even adding the chicken. No, it's just as easy to sieve out plant...

Try adding a splash of vinegar to help break down the collagen, but i agree that I'm less impressed with stock from rotisserie chickens.

This worked well when I made pork bone broth. Lemon juice also works. Stuff was like pork jello. Ninja'd by the china cap suggestion, but you can...