gringal Posted January 10, 2020 Report Share Posted January 10, 2020 I want to make a large chicken soup and use the bones, etc., from a whole chicken. For this I need a mesh bag to put them in while cooking for easy removal. Where can I find one locally? Thanks for any help.😊 Quote Link to comment Share on other sites More sharing options...
dennis clark Posted January 10, 2020 Report Share Posted January 10, 2020 can you use cheesecloth ? Quote Link to comment Share on other sites More sharing options...
happyjillin Posted January 10, 2020 Report Share Posted January 10, 2020 I make chicken and duck soap a lot in a Dutch oven. When done I take the giblets and meat ,bones,etc out with a pierced plastic ladle onto a cutting board, when cool enough to handle I cut giblets,remove skin and meat from bones and put back in broth except skin and bones and reheat. Never used a bag. Learned this from my European mother. I will be making a batch soon from the Xmas pato parts. Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 10, 2020 Report Share Posted January 10, 2020 I have a "Chinese fishing net" and a slotted spoon. Wouldn't want the bother of washing a greasy mesh net. Both work well for shallow-fried food, too. 1 Quote Link to comment Share on other sites More sharing options...
gringal Posted January 10, 2020 Author Report Share Posted January 10, 2020 10 minutes ago, happyjillin said: I make chicken and duck soap a lot in a Dutch oven. When done I take the giblets and meat ,bones,etc out with a pierced plastic ladle onto a cutting board, when cool enough to handle I cut giblets,remove skin and meat from bones and put back in broth except skin and bones and reheat. Never used a bag. Learned this from my European mother. I will be making a batch soon from the Xmas pato parts. That works, but I prefer the bag method. I'm lazier than you.😉 Mesh works for that and (omigod) I've thrown away the mesh rather than wash it. Quote Link to comment Share on other sites More sharing options...
Ferret Posted January 10, 2020 Report Share Posted January 10, 2020 I use a spaghetti strainer... large, stainless steel with small holes... and strain into another pot. 2 Quote Link to comment Share on other sites More sharing options...
gringal Posted January 10, 2020 Author Report Share Posted January 10, 2020 2 minutes ago, Ferret said: I use a spaghetti strainer... large, stainless steel with small holes... and strain into another pot. I'll do that if all else fails. Under present circumstances, I try to avoid lifting heavy pots. Quote Link to comment Share on other sites More sharing options...
Ferret Posted January 10, 2020 Report Share Posted January 10, 2020 This is the one I have... but a spaghetti/pasta pot that I used to have, had the strainer that fit inside the pot completely. Then you just had to lift out the "inside" strainer out slowly... which would negate having to lift anything heavy or require another pot. Like this one (I chose it to show you the two pieces but there is one that costs four dollars more with safety covered handles)...both ship to Mexico. https://www.amazon.com/Culinary-Edge-03824-Multicooker-4-Quart/dp/B00G9TENMM/ref=sr_1_13?crid=LJQBYK5EMSG4&keywords=pasta+pot+with+strainer+insert&qid=1578674619&sprefix=pasta+pot+with+strainer+insert%2Caps%2C206&sr=8-13 Â Â Quote Link to comment Share on other sites More sharing options...
gringal Posted January 10, 2020 Author Report Share Posted January 10, 2020 Thanks, Ferret! Why didn't I think of that? I actually HAVE a spagetti pot!😉 1 Quote Link to comment Share on other sites More sharing options...
More Liana Posted January 12, 2020 Report Share Posted January 12, 2020 I use this kind. I like it because the mesh is finer than Computer Guy's, but that's just me. It's easy to wash, too. 1 Quote Link to comment Share on other sites More sharing options...
MexLuis Posted January 12, 2020 Report Share Posted January 12, 2020 https://www.amazon.com/gp/product/B01I0K3Z3A/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1  Wrap"N Boil Bags - 8 Ct (3 Pack) total 24 soup Bags $10.99 + No Import Fees Deposit & $8.77 Shipping to Mexico  Landau Wrap "N Boil Bags - 8 Ct (3 Pack) total 24 soup Bags Food mess saver, Reduces Kitchen Mess, makes Cooking Easier, Clean, Convenient, Eliminates Straining, saves time & effort 100% cotton and KOSHER FOR PASSOVER Wrap "N Boil Bag will expand to approx. 1/2 gallon size Makes individual servings easy 1 Quote Link to comment Share on other sites More sharing options...
gringal Posted January 12, 2020 Author Report Share Posted January 12, 2020 Thanks for the information. I'm just a little too "thrifty" to pay $19.76 for throwaway bags.😎 The spaghetti pot will have to do. Quote Link to comment Share on other sites More sharing options...
Ian Greenwood Posted January 12, 2020 Report Share Posted January 12, 2020 After straining the stock / broth I usually put the bones etc . back in the pot with a cup or two of water and bring to a quick simmer for a minute or two and strain again .This helps collect the collagen and meat particles  stuck to the bones . 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted January 12, 2020 Report Share Posted January 12, 2020 On 1/10/2020 at 10:22 AM, happyjillin said: I make chicken and duck soap a lot in a Dutch oven. When done I take the giblets and meat ,bones,etc out with a pierced plastic ladle onto a cutting board, when cool enough to handle I cut giblets,remove skin and meat from bones and put back in broth except skin and bones and reheat. Never used a bag. Learned this from my European mother. I will be making a batch soon from the Xmas pato parts. I would find a screen too fine. This leaves the small bits in the broth which is what I want. Quote Link to comment Share on other sites More sharing options...
MexLuis Posted January 12, 2020 Report Share Posted January 12, 2020 2 hours ago, gringal said: Thanks for the information. I'm just a little too "thrifty" to pay $19.76 for throwaway bags.😎 The spaghetti pot will have to do. Welcome. The cool thing about ordering from amazon is that if you added this onto another order, the extra shipping might only be as much as an additional dollar. 24 bags last a very long time, and come out to very little per bag/use over time. But then again, I do not make chicken soup every month, so that 24 bag supply lasts. 1 Quote Link to comment Share on other sites More sharing options...
gringal Posted January 12, 2020 Author Report Share Posted January 12, 2020 30 minutes ago, MexLuis said: Welcome. The cool thing about ordering from amazon is that if you added this onto another order, the extra shipping might only be as much as an additional dollar. 24 bags last a very long time, and come out to very little per bag/use over time. But then again, I do not make chicken soup every month, so that 24 bag supply lasts. From the description of these bags, my best guess is that they are not intended for re-use. If so, they aren't a "thrifty solution" and I would be making soup fairly often. Washable spoon or pot much more so. Quote Link to comment Share on other sites More sharing options...
Justathought Posted January 12, 2020 Report Share Posted January 12, 2020 I just use a colander/ strainer . Place it over another big bowl or pot and pour away into the strainer .  Take out the meat you want . Then pour that broth back into the original pot . Quote Link to comment Share on other sites More sharing options...
cafemediterraneo Posted January 13, 2020 Report Share Posted January 13, 2020 22 hours ago, Ian Greenwood said: After straining the stock / broth I usually put the bones etc . back in the pot with a cup or two of water and bring to a quick simmer for a minute or two and strain again .This helps collect the collagen and meat particles  stuck to the bones . I add a tablespoon of apple cider vinegar while cooking the broth and it helps dissolve the collagen making a gelatinous broth. It doesn't make the soup sour either.... 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted January 13, 2020 Report Share Posted January 13, 2020 So IÂ made my duck soup yesterday and we had it for dinner and there was enough for 3 more meals to put in the freezer. Fotos show the whole parts in the dutch oven.,then piled on cutting board and waste bones etc. in lid and the rest is the good parts cut to size to go back in broth and noodles added in bowls later. EDIT:Basic spices are sage,garlic powder,Hys salt ,Lawrys pepper. Then I look at what other spices we have to add to those. My soups are never the same. Quote Link to comment Share on other sites More sharing options...
Yo1 Posted January 13, 2020 Report Share Posted January 13, 2020 Super Lake has cheese cloth. EZPZ and throw away. Quote Link to comment Share on other sites More sharing options...
johanson Posted January 13, 2020 Report Share Posted January 13, 2020 Happychillin, over the years you have always included great pictures to your post. Thank you, happychillin. 1 Quote Link to comment Share on other sites More sharing options...
More Liana Posted January 13, 2020 Report Share Posted January 13, 2020 5 hours ago, happyjillin said: EDIT:Basic spices are sage,garlic powder,Hys salt ,Lawrys pepper. Then I look at what other spices we have to add to those. My soups are never the same. Could you tell us what Hys salt is? Thanks! Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 13, 2020 Report Share Posted January 13, 2020 Hy's of Canada, a popular steakhouse. https://www.amazon.com/Hys-Seasoning-Salt-225g/dp/B00CYUQBCA I have a big bottle of it coming. I prefer it over Lawry's, but either is good. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted January 14, 2020 Report Share Posted January 14, 2020 We get it from friends and relatives who come to visit from Canada. Get the MSG free. I never run out because I use it on lots of things. Now if I could just get 6 Woody's Cookin' Sauce and 1 TBQ Sauce I'd be a happy guy. Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 14, 2020 Report Share Posted January 14, 2020 I actually prefer the original with MSG. I've never had anybody say it affected them. It's part of the secret behind the success. (Stephen Yan calls it "miracle powder" to keep people from freaking out.) Quote Link to comment Share on other sites More sharing options...
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