Clarifying Stock - with an egg raft

The stock I use in this recipe is made with roasted chicken thighs. The chickens are also divided and the vegetables are cookalong from the beginning. That's the perfect recipe for a muddy and unclear stock. To be honest, I also forgot it for a while, so that it came to a full boil :-S Well actually, it was not really a problem no problem because this stock was meant to be used for a brown sauce. If I had needed a clear stock it would have been too bad. But fear not! It can be cleaned up with this method.

[peterkotara]

50 Thumbs up.
I've never seen this technique explained better, And in 2.5 minutes.
Bravo.

[maydaygarden]

Absolutely works! I was on the verge of throwing out 4 qts of cloudy chicken stock that had an inch of "stuff" at the bottom of my containers. Now it's crystal clear. Thank you so much for your expert techniques and wonderful recipes!

[michaelpaullallyschott]

Beautifully simplistic yet sophisticated. The very same process by which Queen Victoria's Household prepared her nightly consommé. I wonder who first thought "lets put eggshells in soup and see what happens!?" Guessing another one of those BRILLIANT cooking accidents...

[CynicMoses]

you can also use this method without the shell or the lemon with plain egg white. important is that you heat it slow and keep stirring it so the egg white doesnt sit on the bottom of the pot. only let it boil very lightly and make sure your pot has enough "space" on top, as the egg white "foam" will come up a LOT and quickly. stay put next to the pot to watch it to be able to remove the pot form heat quickly if neccessary. let it boil slightly for couple of minutes (you can remove it now and then from the heat source to make the foam o back down a bit.. and when the foam becomes more "solid" you remove it. if it wasnt long enough you can repeat it. there is still plenty of egg white to continue with in the broth usually. what the person forget to say really is that you need to keep stirring so the egg white doesnt attach itself to the bottom of the pot too much.

[Aschagwerb]

Thank you thank you THANK YOU!! I had to reheat my beef bone broth, but took a shower and left it boiling for 20 minutes! It condensed and got really cloudy, and I thought my mom was going to kill me for ruining her clear broth. You saved me, and it made everything much clarified than before! Forever grateful!

[leebickford]

Wow! I've been a foodie forever, yet never learned this method. Just tried it on some seafood stock I made a week ago, and it totally works!!! Thank you, thank you, thank you. Wish I could share my before and after photos as proof, but no matter. In my home, we eat a lot of Asian-inspired soups and bowls, so this method will definitely be in our regular rotation, as so many of those soups and bowls actually call for clarified stock. Thank you!

[nikismith]

Thank you so much for sharing this technique. As a home cook I appreciate learning tips that pros use. I made a chicken broth that came out murky (not just cloudy) this go around despite having done it many times. I did do a couple of things differently than my normal that must've contributed to it. Anyway, I cannot be happy with a murky looking soup so I read up and ultimately found your link and voila! Worked liked a charm. I followed your directions exactly and the broth was clear and bright when it was done. For anyone who did not have the technique work for them I suggest to give it a try again and ensure the directions are followed exactly, including slowly warming the broth or stock with the eggwhite mixture because your video and my beautiful broth prove the technique works. I could not detect the lemon in the broth and the broth tasted purer to me. It was also fun to use the eggshells that way.

[terricreamer]

I’ve been making my own stock since the pandemic. This process blew my mind! It really works!

[Thunderkeeper]

why is this adorable man not more popular, his vids are awesome and hella informational and useful

[baltayoshi]

Cool! Was reading an forgotten recipes cookbook and came across the soup recipe with egg whites and egg shells, - did not understand a thing... like is that. And now i know. Thanks. I love to make all kinds of soups, gonna try it for sure!

[wurlitzer]

This works extremely well, but in case anyone is wondering let me reassure you that this method does NOT impart any 'eggy' flavour to the stock.

[Picklejam]

Used this method to clear up an after Thanksgiving turkey carcass stock. Result.... a nice clear turkey noodle soup! Thx Kvali.

[johnfriesen]

This is exactly what I need. 1:50AM and I am getting to the end of making my first head cheese. Thanks so much!

[chivone]

LOLOL I almost threw out 4 quarts of gray, and I mean gray turkey stock!!! I was a little skeptical, seeing how I jacked up the stock to begin with, so I closely followed the directions, and NOW....Now I have a appetizing amber turkey stock. I placed about 6 layers of tulle instead of cheesecloth, and there isn't one bit of anything in that stock OH if only I could take a photo of before and omg now!! Thank you Thank you Thank you!! Waste not, want not.

[vincebezzina]

Used this method last night on my Veggie Stock. Very Successful. Typically we use just the egg white when making bone broth which is also successful at clarifying the stock

[lflo]

Here in 2024 thank you for the best example on the internet, I’ve watched so many!😊

[lylymongeon]

I use this trick to clarify my stocks before canning them.  I also make note to write on my stocks if an egg raft was used, to remember when I use it, in case it will be served to somebody with egg sensitivity/allergy.  A person with the allergy mentioned this to me as they would not have thought to ask if there's eggs in the stock.  Now she asks when ordering at restaurants, etc.

[retireddec]

Egg shells have been used to clarify cloudy wine. They are usually baked first and broken into a fine grit.

[Picklejam]

this method all the time when making Pho broth. Clear as a bell when I am time. This guy knows his shit!

[christianmaas]

You don't need the eggshells, they're dirty! unless you wash them beforehand, the egg whites work perfectly fine.