How to Clarify Stock
A cloudy stock is often the result of a rolling boil that emulsifies fats and proteins into the liquid. By building a raft of egg whites and aromatics, you act as a filter, pulling these particles out and leaving a translucent, amber result.
Cold liquid is mandatory
Your base stock must be chilled or at least at room temperature before adding the egg whites, or the proteins will scramble instantly instead of floating to the surface.
- Heavy-bottomed stockpot
- Whisk
- Fine-mesh sieve
- Cheesecloth or coffee filter
- Ladle
What goes in.
- 2 qtchilled, fat-skimmed chicken or beef stock
- 4large egg whites
- 1 cupmirepoix, finely minced (carrot, celery, onion)
- 1 tbsptomato paste (if making beef stock)
Constructing the Filter
The raft is a solid mat of proteins and vegetables that forms on top of the liquid. It acts as a physical sieve, drawing suspended particles toward it as the stock reaches a gentle simmer.
The method.
Prepare the raft mixture
In a bowl, combine the egg whites, minced vegetables, and tomato paste. Whisk until the mixture is light and frothy.
Combine with stock
Add the egg white mixture to your cold stock in the pot and whisk once to distribute. Do not whisk after this point.
Heat gently
Set the pot over medium heat. Watch for a gray, bubbly crust to start rising to the top. This is your raft forming.
Maintain a simmer
Once the raft is solid, use a spoon to carefully cut a small chimney hole in the center. Adjust the heat so the stock bubbles gently through the hole without breaking the raft.
Strain
Simmer for 45 minutes. Turn off the heat. Gently ladle the clear liquid through a sieve lined with four layers of damp cheesecloth.
Other turns to take.
Vegetable Clarification
Skip the tomato paste and use finely minced leeks and mushrooms in the raft to capture flavors for a mushroom-forward broth.
When it doesn't go to plan.
Skim every bit of surface fat before you start; fat will prevent the raft from forming.
Do not stir once the heat is turned on, or you will break the raft and cloud the stock again.
If the raft cracks, use a spoon to carefully patch it with a bit of egg white.
The ones that keep coming up.
Why did my stock turn cloudy again after straining?
You likely ladled too aggressively or the stock was boiling too hard. A calm simmer is the only way to keep the liquid clear.
Can I use the leftover raft?
The raft is essentially cooked egg and exhausted vegetables. It has served its purpose and should be discarded.
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