Time to clean out the freezer...too many bags of "chicken parts" and it is time to make stock! I usually buy whole chickens to save on cost. Many meals can be gleaned when chickens are 79 cents a pound!
I learned this little trick from my grandma...she was clever in the kitchen and very Avant-garde with some of her cooking stills. Now I remember her secrets and they really were worth while.
Here was her secret to cleaning a chicken stock!
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Clarifying Cloudy Stock
Techniques
2 tb water
2 egg whites
crushed egg shell from 2 eggs
1/2 ts lemon juice
For each quart of stock: Strain the stock through several layers of cheesecloth to remove any bones, meat, etc. Reserve meat for other uses. Completely clean your stockpot and pour stock back in pot.
Mix water, egg whites, shells and lemon juice. Blend until frothy and add to the stock. Bring to a boil over high heat, then remove from heat. Let stock sit for 15 minutes, covered tightly.
Clarifying Cloudy Stock
Techniques
2 tb water
2 egg whites
crushed egg shell from 2 eggs
1/2 ts lemon juice
For each quart of stock: Strain the stock through several layers of cheesecloth to remove any bones, meat, etc. Reserve meat for other uses. Completely clean your stockpot and pour stock back in pot.
Mix water, egg whites, shells and lemon juice. Blend until frothy and add to the stock. Bring to a boil over high heat, then remove from heat. Let stock sit for 15 minutes, covered tightly.
Remove egg white "float" gently trying not to disturb the contents. All the stock sediment will rise to the surface and collect in the cooked egg whites. Strain once more through rinsed cheesecloth, taking care to pour slowly.
I put stock in pint jars, seal with the food saver and freeze for later use.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.88 **
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| Before Clarifying.... |
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| After Clarifying...egg white float removed |
Enjoy and Happy Cooking!
Bon Appétit
3 comments:
Hi Bill, Isn't it great when we have some old-time techniques and recipes from our ancestors???? Sounds like you have a fabulous stock.
Have a great day --and hope we don't get those big bad storms.
Betsy
Wow! What a delightfully clever trick. :-) I just made beef stock the other day and sure could've used this idea then. :-) Ah well. Next time!!
Cool. I've read about this trick before, but have never bothered. I might, though, if clear stock is what I'm looking for. Thanks!
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