Clarifying Stock

Most of the time you will probably want to use any stock you make just as it is, especially if you intend to thicken it with a starch such as flour

However there are occasions when a clear stock is desirable, such as a bouillon for fish soup for example, or when making a clear sauce of any kind.

Fortunately there is an easy way to do this. Start by straining the soup through a sieve and then heat it through. Take it off the heat.

Lightly beat the white of one egg and whisk this into the hot stock until it forms a froth. Return the stock to the heat and bring it to the boil. Take it off the heat for a couple of minutes and then boil it again.

You can now skim the egg white (which will be cooked) off the top of the stock. It will leave a clear liquid behind that may have some bits of egg white in it. Strain this through two or three layers of muslin.

If you don't have any muslin, either pantyhose or a nylon stocking makes a good substitute. If you have none of those, allow the bits and pieces to settle to the bottom of the pan, which they will do as the stock cools down. Then carefully ladle out the stock, leaving the residue behind.

First published on Qassia