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Old 06-11-2016, 02:22 PM   #1
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How to clarify broth

I've tried several methods. None of them were successful. Obviously I am doing something wrong. I want to start over and am hoping to read how to do it from the beginning, so I can figure out where I've gone wrong.
Thanks.

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Old 06-11-2016, 02:24 PM   #2
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Few quick questions.
What type of broth?
What methods have you tried?
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Old 06-11-2016, 02:33 PM   #3
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First, I've used a slow cooker (Crock Pot, the most recent, I think) on the lowest setting (10 h on low) and it is too hot. The liquid boils too hard! The "warm" setting is probably lower, but I assumed it was to keep the food from spoiling and not to actually cook. Then, since I had a very cloudy broth, I tried adding 2 egg whites slightly beaten to the "finger warm" broth and slowly bringing it to a boil, boil it for 10 minutes, then strain it through cheesecloth. Didn't do it.
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Old 06-11-2016, 02:34 PM   #4
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Forgot to mention it was chicken broth with left over pieces. I browned them first in the oven for just a few minutes.
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Old 06-11-2016, 02:40 PM   #5
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Did you strain it first? Then add the egg white. Use the stove for clarifying.
You pour the egg white in slowly, then let it cook completely and restrain.
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Old 06-11-2016, 03:04 PM   #6
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Yes, I strained it. I kept just the liquid. When I was done, I found that some of the egg white had stuck to the bottom of the pot. What temperature should I start with? Then It is supposed to boil, right?
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Old 06-11-2016, 03:11 PM   #7
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Here is straight from Better Homes and Gardens.
1. To clarify stock, first strain. Strain stock by ladling it through a colander or sieve lined with 1 or 2 layers of 100-percent-cotton cheesecloth; discard bones, vegetables, and seasonings. 2. Separate an egg (discard the yolk or save for another use). In a small bowl, combine the egg white and 1/4 cup cold water. 3. Stir the mixture into the hot, strained stock. Bring to boiling. Remove from heat and let stand for 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.) 4. Place a large sieve or colander lined with several layers of damp 100-percent-cotton cheesecloth over a large bowl. Pour the stock through the cloth to strain out the particles and egg white.

Try that.
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Old 06-11-2016, 03:18 PM   #8
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Here's a good recipe for stock. Don't let it come to a boil, except in the beginning; that causes fat and other particles to become emulsified into the liquid and it's difficult to remove it. Bring to a boil over high heat and reduce to a simmer. The water should be barely moving.

http://www.mayoclinic.org/healthy-li...k/rcp-20049897
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Old 06-11-2016, 03:23 PM   #9
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How to clarify broth

I agree, don't boil your stock-to-be after it first comes to a boil. I've made stock in the CP, mine must cook lower than yours does, coco.
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Old 06-11-2016, 03:38 PM   #10
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From what you all say, what I need to do is not use my CP and make the chicken stock on the stove in a regular pot where I can control the temperature better. That way, I won't have to resort to clarifying it. I am not making a consommé, I just don't want broth that looks like it has ashes in it!Thank you all.
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