How can you rescue a stock that has been boiled too hard and turned cloudy – are there methods to clarify it after the fact?

Question

Did your stock turn cloudy? Learn about the methods you can use to rescue and clarify a stock that was accidentally boiled too hard.

Answer 1

You can often clarify a cloudy stock by using an egg white raft. This process involves gently simmering the stock with egg whites and ground meat, which attract impurities and create a clear raft that can be easily removed.

Detailed Explanation:

A cloudy stock usually results from boiling it too vigorously, which emulsifies fats and proteins. To clarify it, follow these steps:

1. Cool the Stock: Allow the stock to cool completely. This helps the fats solidify, making them easier to remove.
2. Prepare the Egg White Raft: In a bowl, combine 1-2 egg whites per quart of stock with a tablespoon of cold water per egg white. Lightly whisk until frothy. You can also add some ground meat (beef, chicken, or pork) to the egg whites for added clarification power. About 1-2 ounces of ground meat per quart of stock is sufficient.
3. Combine and Simmer: Gently pour the egg white mixture into the cooled stock. Place the pot over low heat. Do not stir!
4. Form the Raft: As the stock heats, the egg whites will coagulate and form a 'raft' on the surface. This raft will trap impurities, fats, and small particles that cause cloudiness.
5. Simmer Gently: Allow the stock to simmer very gently for 45-60 minutes. The raft should become firm and slightly browned. Ensure the stock doesn't boil, as this will break the raft.
6. Remove the Raft: Carefully create a small opening on one side of the pot and gently ladle the clarified stock from underneath the raft. Avoid disturbing the raft as much as possible.
7. Strain (Optional): For extra clarity, strain the ladled stock through a fine-mesh sieve lined with cheesecloth.

Pro Tip:

Don't discard the raft immediately! You can often find flavorful bits of meat and vegetables trapped within it. Carefully pick these out and add them back to your stock for extra flavor, or discard them if they appear overly greasy or unappetizing.