Did you know you can clarify a stock with only one ingredient? Homemade chicken stock is such a treat but sometimes, the stock may get a bit cloudy — if it boiled a bit too fast for example. Other times, you may want to serve it as a chicken consomme in which case the broth is so much more appetizing after it has been clarified. Most of the time, we find that our stock is just fine after we strain it through a cheesecloth folded in multiple layers but when we need a “clarifying intervention” or we are serving a chicken consomme, then we use this kitchen tip to save the day — works like a charm. So if you need to get a clearer chicken stock (or any type stock really), check below for the Art of the Home economic and effective tip on how to clarify a stock.
How to Clarify a Stock Using Only One Kitchen Staple
Art of the Home Tip on How to Clarify a Stock
If you have a cloudy chicken stock, follow these simple steps on how to clarify a stock:
- Heat up the stock – preferably already degreased. In a small bowl or ramekin, beat one egg white with half a small glass of water (about 1/4 cup).
- When the stock is hot, pour egg white mixture into the stock and bring to a boil. Remove from heat. Let the egg white “cook” (and trap the impurities) for 5-10 minutes.
- Line your sieve (our favorite sieve!) with a few layers of wet cheesecloth — 2-4 layers will get more of the tiny solids. Strain your stock. And voilà, you will get a lovely clear stock ready for any recipe or to eat as a smooth chicken consomme. Bon appétit!