Why is broth cloudy

Test Kitchen Tip: If using the clarified stock while still hot, skim any remaining fat. Or chill the broth and lift off fat before using. Use your clarified stock right away, or store in a container in the refrigerator up to three days or freeze up to six months. With a little advance planning, you can keep clarified stocks and broths on hand for a variety of cooking needs. After your family tastes the results, you may never go back to store-bought stocks again.

Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More. Straining broth through cheesecloth in colander. Credit: Mike Dieter. Strain your stock or broth. Make an egg white-water mixture.

Now this is where I would normally stop, but now that I know How to Clarify Chicken Stock , and how easy it is , I just took the few extra steps! Step 1 : Separate egg yolk and white and then whisk the egg white with some water.

Tip : Then make a small bath of Mayonnaise From Scratch with that one little lone egg yolk! Step 3 : Bring it all to a boil and then remove from heat and let sit for 5 minutes. While the egg white cooks it's coagulating and collecting all of the little particles from that stock that make it cloudy. Yay science! Step 4 : Give one last strain one last time through your trusty cheese cloth. And done! Just like it just came out of a carton of organic chicken broth- but for waaayy cheaper.

You can do this with your veggie stock and beef stock too then you have a lovely clear base for your soups, stews! Did you like this recipe? Sign up to get new recipes weekly! The before stock is still in the pot, I didn't take a shot of it in the mason jar, which you know, I should have to help show the difference!

I've done rafts before, but I could swear the directions were so much more complicated! This was quite simple and worked really well.

My broth turned out really dark, probably because I browned the bones from a chicken we had for dinner, so I left lots of meat on the back, etc. Also, I put in an onion cut in half with all the peel on it except the really papery parts that come off easily. But although it was brown, it also looked muddy until I did your technique; now it's like a nice, clear beef stock in color.

Tastes like chicken, though! Thank you for the egg white trick. Never thought about that way.. Ive been making stocks since i was young Cool beans to ya. I've been meaning to make a batch of homemade stock for a while now, so this post is very timely! I am saving this to use later. You just can't beat homemade stock. Thanks for taking your time in showing this amazing step by step method in making this healthy and yummy stock.

This stock will surely help in making my various other recipes tasty. Combination of ingredients are all so perfect. I have made chicken or turkey soup hundreds of times. Honestly, I never bothered to care. My Dad went on to tell me that when my parents were first married, my Mom was bothered by her soup being so cloudy. I really appreciate individuals like you! Take care!!

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