Clarifying Stock
I have been making stock for a few years now, and canning it since last spring. I chill it overnight to skim the fat but have never tried clarifying it until today.
The first trick to clear stock is to simmer it slowly, never allowing it to boil. A hard boil changes the chemical composition of the fats. Also, skimming frequently will keep out impurities (albumin/proteins). Lastly, regarding cooking technique, it’s best to add the vegetables for the last 20 minute of cooking time because, as they break down, they will start to diffuse into the stock, making it cloudy.
The final step (before canning it) is to combine ¼ cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock (it’s sometimes called a raft). Bring to a boil then remove from heat, and let stand 5 minutes. Strain through a sieve lined with moist cheesecloth. You will be amazed! My chicken stock came out looking yellow and clear.
