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.