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Jan 12, 2012 · While skimming helps prevent a cloudy stock, I've found it unnecessary if the stock simmers very gently - like in a slow cooker, or overnight in a slow oven. Some recipes suggest parboiling the bones and discarding the liquid, with the same goal in mind - to keep impurities from clouding the results. Share.
Feb 14, 2023 · You risk clouding your stock by shaking loose unwanted particles, and waiting till the end also increases the risk of emulsifying fat and those pesky impurities into your stock as it cooks.
Oct 13, 2015 · If the stock does become cloudy, the best way to remove impurities is by straining it. Use a fine-mesh strainer, and consider lining it with cheesecloth to catch even more food particles and bits of fat.
Jan 16, 2024 · This post details methods to prevent chicken stock or broth from becoming cloudy. It ends with an overview of my personal approach for a crystal clear stock, which I pride for being a balance between efficacy, efficiency, and taste.
Another thing to make a clear broth is to add your spices towards the end, and make sure you skim the foam off the top every so often. Another thing I do is break or cut all the bones up into smaller peices, and only cook my stock for 1-1/2 to 2 hours. That gets the job done for me.
Oct 18, 2022 · Common Mistakes: Cloudy, Thin, or Bitter Chicken Stock Avoiding Cloudy Stock. The three contributing factors to cloudy stock are: Not skimming the scum and fat from the top. I’ll explain more about when and how to do that in the section below titled “cooking chicken stock.” Boiling the chicken bones too fiercely causes cloudy stock. You ...
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Apr 22, 2009 · You could try adding the egg shells, additional egg white, or letting the stock cool and skimming the fatty layer off of the top, then clarifying again. Best tip is to never boil your stock, to keep the fat out of it in the first place.
