clarifying stock
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
yield
serving(s)
prep time
12 Hr
cook time
30 Min
method
Stove Top
Ingredients For clarifying stock
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3 qtfreshly made stock
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3 lgegg whites
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3 ozmeat. whatever kind of stock you are making if it's chicken use chicken meat if it's beef use hamburger meat
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1leak finely chopped
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1rib celery finely chopped
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1 mdcarrot peeled and finely chopped
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1tomato finely chopped
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handful of fresh herbs such as parsley, cilantro or oregano
How To Make clarifying stock
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1Put 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.
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2What 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.
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3Generally 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.
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4After 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.
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5You can freeze the stock and it will keep for 2 to 3 months
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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