Remove as much of the visable fat as you can by cooling the liquid then lifting off the hard layer on top. Then to clarify stock for clear soup, and removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Use 1 egg and separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Hope this helps
|