I had a breakthrough of sorts with chicken stock. My chicken stock before was very hardy, but cloudy (I tried the trick with egg white to clarify it, but that didn't do much). My recipe required a lot of chicken bones, onions, parsley, pepper corns, a little apple cider vinegar, and a lot of boiling. Well, after some research, I found out that the trick to clear chicken stock is not to boil it, but rather to let it simmer on low (the cloudyness is chicken fat that has emulsified in the stock from being boiled on high heat). Check out the difference between the two.
So here's my new chicken stock recipe:Step 1:
1 Tbsp butter
1 large onion, diced
1 large carrot, diced
1 stalk celery, diced
Saute until you get fond (the brown stuff at the bottom of the pot), about 7 minutes.
Step 2:
add bones from one whole chicken
2 quarts water
bay leaf
1 Tbsp pepper corns
simmer on very low heat for 3 hours
Once it's all done, strain through a fine mesh sieve, let cool to room temperature, and pour in Gladwear to freeze for future use.
