Difficulty: Easy
Instructions
Things You'll Need:
- broth from boiled meat and or vegetables
- egg shells and whites
- cheesecloth
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Step 1
After you have boiled your meat and assorted vegetables and herbs, strain the liquids through a steel mesh strainer, and chill.
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Step 2
Remove the solid layer of fat from the surface.
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Step 3
Measure the remaining liquid and for every cup of stock, use one egg shell and one egg white.
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Step 4
Beat the egg whites slightly and add both the broken shell and whites to the broth.
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Step 5
Boil for 5 minutes. Remove from heat and let stand for 15 minutes.
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Step 6
Strain through a cheesecloth. Store in a covered container in a cool place until ready for use.
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Step 7
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Comments
Mynski said
on 12/27/2008 I made soup stock using the leftover turkey carcass from Christmas dinner with the addition of some chopped veggies like onion, celery etc. It tasted pretty good but was very cloudy. I followed the instructions given here and ended up with a beautiful rich clear stock. I found it best not to disturb the clumps of eggy stuff but ladle around it as much as possible to keep the stock clear. Thanks for making in clear.