Clarifying Stock

2
barbara lentz

By
@blentz8

This technique removes the impurities out of you bone broth homemade stock and infuses flavor into it. You end up with a shiny clear stock. This was a French technique to make their consomme

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
many
Prep:
12 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3 qt
    freshly made stock
  • 3 large
    egg whites
  • 3 oz
    meat. whatever kind of stock you are making if it's chicken use chicken meat if it's beef use hamburger meat
  • 1
    leak finely chopped
  • 1
    rib celery finely chopped
  • 1 medium
    carrot peeled and finely chopped
  • 1
    tomato finely chopped
  • ·
    handful of fresh herbs such as parsley, cilantro or oregano

How to Make Clarifying Stock

Step-by-Step

  1. Put all your veggies and meat in a large stock pot. Add the egg whites and mix it well. Pour your cold stock over the veggies and eggs. Slowly bring it close to a boil stirring constantly. Once it starts to bubble lower the heat and just keep it at a gentle simmer for a half an hour. Do not stir.
  2. What is going to happen is the protein in the meat and egg whites are going to coagulate trapping the veggies and it forms a crust on the top of the stock.
  3. Generally the bubbles from the stock will begin to make a small hole or crack in the top. Just enlarge the hole carefully with a ladle.
  4. After a half an hour remove it from the heat and let sit for 10 minutes. Carefully remove the crust from the top or brush it to the side and ladle the stock through a fine mesh strainer lined with cheesecloth. You can even use a clean towel, or coffee filter.
  5. You can freeze the stock and it will keep for 2 to 3 months

Printable Recipe Card

About Clarifying Stock

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: American



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