Skimmer
Making Meat Stock or Bone Broth? Use a skimmer to “skim and discard” the scum that rises to the top when you bring it to a boil. Skimmers will retain fat and get rid of impurities.
Chinois
simmer plate
A great way to strain stock and broth. Commercial grade, 18/8 stainless steel, coarse strainer. Chinois
Many people have difficulty getting their stock or broth to a simmer, especially if they have a gas stove. I have found simmer plates help. Simply place a simmer plate over the gas burner, and your pot on top of it. The plate will help to diffuse the heat, so that you can achieve that perfect “simmering” temperature. (Never boil stock or broth!) Here is a stainless steel simmer plate, with a handle that folds.
If you have an electric stove, here is a simmer plate that could work for you.
Dutch oven
Poultry Shears
I have found that using a Dutch oven makes making Meat Stock so easy. No need to measure water! I love Le Crueset. 4-6 quart is best. (Le Creuset has said that only Palm and Dune are without lead. Do your research!
You may also like a cast iron Dutch oven. Here’s a 5 quart from Lodge.
Several students have asked that I include poultry shears on this page. Poultry shears are the best when you are cutting through the breastbone of a chicken. They should be stainless steel and made well. The price varies from $15-85 or more, depending upon the brand. Here are a few for you to consider:
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