Peter Aitken wrote:
> "Bob" > wrote in message
> ...
>
>>Peter wrote:
>>
>>
>>>I don't think the muslin will help. Cloudy stock is usually the result
>
> of
>
>>>fat getting emulsified and incorporated because of boiling. Slim it as
>
> the
>
>>>liquid comes to a simmer, removing the coagulated protein deposits that
>>>form. Then NEVER boil - a very low simmer at most.
>>
>>Skimming (as I assume you meant, rather than "slimming") will help, but
>
> the
>
>>classic way to clarify stock is with egg whites, at a ratio of 1 large egg
>>white per quart of stock, plus an extra egg white for each gallon. You
>
> beat
>
>>the egg whites until they get frothy, then mix in the stock. Heat the
>>mixture over medium heat: The egg whites will coagulate and form a cap
>
> over
>
>>the stock. After about 45 minutes of simmering, take the pot off the heat.
>>As the cap cools, it will sink through the stock, filtering it further.
>
> Then
>
>>you can ladle off the clarified stock.
>>
>>Bob
>>
>>
>
>
> I agree with what you say but my experience is that you can get a very clear
> chicken stock without any special clarification steps if you skim and, most
> important, never boil but only gently simmer. The egg step might add a
> slight extra level of clarity but for most purposes I think it is not
> needed.
>
>
Seems like the easiest way is to make the stock, and add a couple of
handfuls of ice cubes. That should cause the fat to congeal, making
removal easy.
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
billion defense-spending bill, August, 2004