Hi Rhonda,
Last Friday, I transferred from an 18 quart stockpot:
Place cooling rack and wood spoon
Tip liquid into a 12 quart with chinois in the sink. Both steps took less than one minute.
Place 12 quarts of stock on screened porch to cool.
Top stockpot with three grocery store bags and invert into the sink. Tie a knot in the bags. - another 30 seconds.
Spray empty stockpot with hot water and scrub with brush. Finish with 3M scrubbing pad. Place in dishwasher.
Rinse, scrub and wash Chinois and wood spoon.
Poke small hole in bottom on grocery bags and drain last two cups of cloudy stock into empty cottage cheese container.
Walk empty bags to garbage.
That all takes about 5 minutes and you are already clean. That last two cups goes into the fridge. The stock gets degreased when almost frozen and reduced in half. Storage in 4 cup plastic buckets and into the freezer.
Life is easy, even if you are AR!
Tim
Rhonda, We're glad you escaped the clutches of the eGullet eLitists.
