WHAT IS CLARIFIED STOCK?

You have a recipe that asks for clarified stock, but you have no idea what it is.

When you look at regular stock that may have just made, it is slightly muddy looking.

Clarified stock is a clear stock that you don't see any pieces floating aroung in.

If you have stock that needs to be clarified, it is very simple.

In a small bowl mix 1/4 cup water, 1 egg white, and 1 egg shell. Yes, don't freak out, you have to use an egg shell.

Once this has been thoroughly mixed, add it to your soup stock.

Bring your stock mixture to a boil then remove from the heat.

Let he stock stand for about 5 minutes. While your stock is cooling, lay a double thickness of cheese cloth over a larger bowl or pot than your stock pot.

Pour your stock in to the cheesecloth. Slowly pull up the edges of the cheesecloth and strain the liquid through the cheese cloth.

Your stock should now be clarified. If it is still a little opaque, simply repeat the process until the stock is clear.