How to Clarify Stock

This technique will allow you to remove free floating particles from stocks, leaving it clear and sparkling.

  • To clarify stock, combine 2 egg whites and 1 crushed egg shell in a heavy 2 quart sauce pan.
  • Gradually whisk in 1 quart of cold, fat free stock.
  • Place over medium high heat and stir just until stock reaches a boil.
  • Reduce heat and simmer for 15 minutes.
  • Gently ladle stock through a fine wire mesh strainer lined with cheese cloth.



No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level