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1
Filter your stock as much as possible. There should be no solid residues in it. Like small pieces of meat, spices, skin, etc. Warm the stock slowly in a thick bottomed saucepan.
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2
Beat the egg whites with water and the acid.
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3
Crush the eggshells and whisk them into the egg mixture.
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4
Mix the egg whites into the stock, turn up the heat and bring it all to a boil.
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5
Turn down the heat when it boils and let it simmer for 5 minutes.
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6
Take the stock of the heat and let it cool for about fifteen minutes.
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7
There should now be a raft of stiffened egg whites on top of the stock and the stock should be more clear.
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8
Sieve the stock gently through a sieve lined with damp cheesecloth. If possible, use a sauce ladle to scoop it carefully into the sieve instead of pouring it. Avoid getting egg white with over the edge of the sieve.
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9
Author's Notes:
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10
The easiest way to get a clear stock is to avoid it being unclear to begin with.
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11
Use raw pieces of meat. Unfortunately that is impossible when you make a dark stock so --
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12
Don't crack the bones.
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13
Never let the stock boil. Only weak bubbles and simmering. Boiling emulsifies the fat from the meat and binds it to the water.
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14
Only boil the vegetables along for the last hour. When the vegetables are soft, they begin to fall apart. This also makes the stock unclear.
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15
[This is the real difference when you clarify stock. no film tricks here -- ].
