When making stock at home (i.e. with a combination of chicken parts and vegetables), I am often at a loss for how to get the last bits of liquid out of the stock. I often use a mesh strainer, but this doesn't let me apply force to squeeze the liquid out of all the vegetables.
I'm making homestyle stock, so I'm not interested in coagulating proteins or making the stock as clear as possible (e.g. What's the best way to strain stock?) Instead, I'm interested in extracting every last bit of liquid for use later.
What's a practical way, using items that would normally be found in my kitchen, to squeeze my stock remnants as much as possible? I'm imagining something that actually resembles juicing a fruit. Currently I pour the stock into a colander and press on the top with a wide bowl, but I'm worried about breaking the colander and think I could do better.
Possible approaches I've considered, that aren't optimal: