Clarifying Soup Stock
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  1. #1
    Registered User monkeywrangler71's Avatar
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    Default Clarifying Soup Stock

    I assume there are a lot of people here who make their own soup stock, so hopefully someone can help me.

    I found instructions for making stock and it said that I should clarify it afterwards with an egg shell & egg white. I followed the directions, including straining it through cheesecloth at the end.

    It looks exactly the same as when I started.

    Was something supposed to happen, did I do something wrong?

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    Registered User Nada.Leona's Avatar
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    Never heard of using eggs before. Where's the link?

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    Registered User monkeywrangler71's Avatar
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    allrecipes.com basic chicken stock (I'm not allowed to post a link)

    The directions were the same in my old purity cookbook as well.

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  5. #4
    Member Darlene's Avatar
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    Default

    I've never done that before. I just make mine and strain and put in fridge, when cold & the fat solidifies & I take that out & just cook from there.
    Interesting link, never really thought about how "they" get clear stock. Wish I could help but I've never tried doing this before.
    Here's the link for those who want to learn more. http://allrecipes.com/Recipe/Basic-C...ck/Detail.aspx




  6. #5

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    I've heard of clarified stock too, but I've never tried to do it. I just do as Darlene. Strain it, chill it and remove the fat.

  7. #6
    Registered User tervsforme's Avatar
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    I just did that last night. I cooked my chicken and veggies to make stock, took the chicken out and put the pot in the fridge. This morning I just scooped all the fat off the top. I have also seen on Martha Stewart Living that she takes a piece of cheesecloth, and puts it in the freezer and then pours whats left over through the frozen cheesecloth. It grabs the last bits of solids and makes the broth clearer. That's a little much for me, but the broth looked nice and clear!

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