Easiest/quickest way to strain homemade chicken or beef stock
What is the easiest way to get rid of the chicken carcus, neck, feet, etc. or beef bones after cooking broth?
Some people who some type of bag (not sure if it's made out of cheese cloth or what). They lift the bag, empty it, and pop it in the washing machine. I'll be using a pressure and don't know what type of bag would hold up to the heat of a pressure cooker.
Or do you think just pouring through a strainer works best?