How to clarify broth

[cocorico1402]

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.

 

[cinisajoy]

Few quick questions.
What type of broth?
What methods have you tried?

 

[cocorico1402]

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.

 

[cocorico1402]

Forgot to mention it was chicken broth with left over pieces. I browned them first in the oven for just a few minutes.

 

[cinisajoy]

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.

 

[cocorico1402]

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?

 

[cinisajoy]

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.

 

[GotGarlic]

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-lifestyle/recipes/easy-chicken-stock/rcp-20049897

 

[Dawgluver]

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.

 

[cocorico1402]

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.

 

[cinisajoy]

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.

In a nutshell, yes.
CP is wonderful for some things but not for others.
Or you can cook it in the CP, but don't try to clarify in one.

 

[sparrowgrass]

A pressure cooker is great for clear stock. I generally do chicken, using raw bones and skins and a few legs/thighs, as well as onion, celery and carrots. Use water to cover to about 2 inches over the top of the meat and veg. Pressure cook on high for an hour or so. Strain, discard the meat and veg (or give it to the dogs/cats/chickens) and chill the stock. Remove the fat if you like, and freeze or can the stock.

Bones will be soft and crumbly, so ok for dogs to eat.

 

[cinisajoy]

Oh should have asked on the slow cooker is it a West Bend or a crockpot?
https://www.amazon.com/West-84905-5...5919842&sr=1-1&keywords=west+bend+slow+cooker
https://www.amazon.com/SCR450-PT-2-...=1465919923&sr=1-6&keywords=rival+slow+cooker
There are the different types.

 

[cocorico1402]

It is a CrockPot brand model #SCV700SS.

 

[Addie]

Whether I am making a stew, soup or just stock, I never let my broth come to a boil. Soft tiny bubbles is all that is needed. Sure it takes longer, but my broth is always clear. And in the event that it may need to use straining, I find that a coffee filter does a great job filtering.

 

[outRIAAge]

Not letting it come to a boil is key. If the [Low] setting doesn't deliver just an occasional bubble to the surface, skew the lid slightly ajar until it does.

Boiling turns the molten fat and water into a cloudy colloid, typified by the tonkotsu-style of ramen. If you want pure, limpid clarity, go with Heston Blumenthal's freeze-clarifying method: Make it so thick that it's solid at room temperature with natural collagen, freeze it sold, then defrost it above a cheesecloth filter. The ice-matrix holds back the yukky stuff, and the stock is so clear you can see the future in it.