alzelt wrote:
>
> 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

Even better is a plastic soda bottle, filled with water and frozen.
Then you get the chilling effect, but no dilution from the melting ice.

Boli