Over a long period of time, stock is made from simmering animal bones.Making stock at home is good for you.Stock can boost your immune system.The fat in stock can leave a bad-tasting film in your mouth.It is possible to remove the fat that rises to the surface of your stock by clarifying it.
Step 1: Once the soup's fat floats to the surface, allow your stock to cook.
The fat will rise to the top and cause a foamy build up.If your heat is turned too high, you may have foam or fat build up.The stock needs to be slowly cooked over a long period of time.Depending on the stock, it can take anywhere from 4 to 6 hours to cook.
Step 2: Skim large portions of fat with a spoon.
If you want to cut down on the amount of fat you will need to strain later on, you can do this while your stock is cooking.If you stir the fat into the stock it will make it harder to remove it later.You can use a wooden spoon.
Step 3: You can pour your stock through a sieve.
At most grocery stores, you can purchase a sieve.You can drain your stock through the sieve.The large pieces of bone and vegetables should be separated from the clear stock.If there is spillage, make sure to do this over the sink.A strainer can be used instead of a sieve.Don't push down on the food while draining it.You can use a coffee filter if you don't have cheesecloth.
Step 4: You can drain your stock using a sieve.
Don't sell your stock again.Most of the fat in your stock should be removed by this second filter.
Step 5: You can run your stock through a strainer.
You need to remove the large chunks of food before using the egg white method.Put a strainer over the surface of your sieve.
Step 6: In a bowl, put 14 cup of cold water and egg whites.
Beat your egg whites with two eggs and a bowl.Stir in 14 cups of cold water once you are done.You can achieve a clearer stock by binding any remaining particles with the egg whites.If you don't know how to separate egg whites from egg yolk, read Separate-an-Egg.
Step 7: When the stock is boiling, stir in the egg white and water mixture.
Once the stock is back to a rolling boil, pour in your egg white and water mixture into the pot.A rolling boil is achieved when bubbles break the surface of the water.If you use a spoon to stir your stock, you won't be able to break the boil.
Step 8: Allow the pot to sit for 5 minutes.
All of the fat in your stock should bind to the egg whites.The stock should be kept at room temperature.Egg whites should rise to the top and coagulate on the surface of your stock.
Step 9: Stock can be strained through a sieve.
Once the fat has collected onto the egg whites, you can strain it through a sieve.The large clump of egg whites and fat should be caught in the cheesecloth and left with a clear stock.
Step 10: You can strain your stock through a sieve.
In all methods of clarification, it's important to strain your stock.
Step 11: In a bed of ice, chill your stock.
If you put your stock into the fridge or freezer, it could createbacteria.Place your pot with the lid into the bed of ice by filling a bowl or sink with ice cubes.When it is chilled, stir the stock every few minutes.It could be dangerous to eat food that stays at 40F(4C) for more than two hours.
Step 12: Place the fat in the fridge.
All the excess fat will rise to the top if you leave your stock in the fridge for a couple of hours.If you have already strained your stock, there should be a thick layer of fat on it.
Step 13: Carefully remove the top layer of fat from your stock.
You can peel away the hardened fat with a spoon or other utensil.You should be left with a clear stock after you are done.The leftover fat can be used in other recipes.