Here is a great method to use for getting a perfectly clear stock. Follow this method after you have made and strained your stock. After you have clarified your stock, pour 1/4 cup full of the stock aside and freeze separately so you can use it to clarify your next batch. You can use water for this but I prefer not diluting the stock with the water.
I usually use fresh herbs for my stock but I used dried and powdered sage here just to show how this method really works. Just about every bit of anything floating in the stock is collected in the clarifying mixture.
I have mixed together 1/4 cup of stock I had previously clarified, 2 egg whites and the crushed shells from the 2 eggs.
Poured this into a strained "dirty" stock (because of the powder and dried herbs)
I brought it to a boil over medium heat
Continued to simmer for 5 minutes (you can see the egg mixture absorbing the bits of stuff)
You let this sit for a couple of minutes and pour it in a sieve that is double layered with cheese cloth over a large measuring cup or bowl. (I forgot to take a picture of this step
)This is the sludge that is left behind and discarded.
And this is the liquid gold this method gives you, Mmmmmmm. I think I might just go have a cuppa that right now
never used egg shells Bea, that is very interesting for sure, I love all your pics, super great tutorial. I agree liquid gold!!
Such a great set of photos, if I can get my hands on matured chickens I'll give this a try 