Nothing tops that rich, homemade flavor.
Plus, they’re fully customizable when you make your own (Love rosemary?
Go ahead and add some.
Credit: Mike Dieter
Skip ‘em!).
Here’s how to clarify stocks and broths at home.
You’ll need a colander or sieve, cheesecloth, and egg whites.
Be sure to use 100% cotton cheesecloth when clarifying stock.
Step 1: Strain Stock
Strain your stock or broth.
Step 2: Make Egg White Mixture
Make an egg white-water mixture.
Separate an egg (discard the yolk or save it for another use).
Place the mixture in a saucepan and bring it to boiling.
Remove from heat and let stand for 5 minutes.
(As the egg white cooks, it will coagulate and trap fine particles from the stock.)
It’s important to let it fully cook and solidify.
Step 4: Strain and Repeat
Repeat the straining process.
Slowly pour the stock through the cloth to strain out any particles and the egg white mixture.
You should now have clear stock ready for use or freezing.
Test Kitchen Tip:If using the clarified stock while still hot, skim any remaining fat.
Or chill the broth and lift off the fat before using.
After your family tastes the results, you may never go back to store-bought stocks again.
