using an egg raft to clarify stock

[foodfiend]

Okay, has anyone done this? I had never even heard of this method to clarify stock, but I have a feeling that most of you have... Anyway, this has to be one of the very coolest kitchen "tricks" (techiques?) that I have ever done.

I decided to roast a turkey that I have had in the freezer since last November, and then used the carcass to make stock. As usual, it was cloudy but nice and rich so I didn't mind the appearance.

I then found out that a friend was having major dental surgery, so I decided to make turkey soup and take her some. I looked online to see how I could clarify it a bit and...

How cool! I beat egg whites, eggshells, and lemon juice and added it to the cold stock in a large pot. Bring almost to a boil, cover, and step back for 15 minutes. When I took the cover off of the pot, all of the yucky stuff had been captured by the mass of egg white floating on the surface, and the broth underneath was clear. A quick strain thru some cheesecloth and it looked like consomme!

It was so exciting, and I got Jack doing this with me and he was pretty amazed, too. Tell me, now, how many of you have known about this awesome kitchen trick and have been keeping it to yourselves?!?!? Hmmmmmm????

[Mare749]

Not me, but thank you for posting this! What a great tip!

This is actually something that I have long wanted to conquer. Can't wait to try it.

[cjs]

It works for camp coffee, also.

[Gourmet_Mom]

I have heard of rafts, but I have never tried it. It's good to know it works so well! Thanks for the info, Vicci!

[karyn]

Thanks, Vicci! I'm going to have to try that. My stock is always cloudy....

[Old Bay]

We made a consume for our Titanic dinner a few years back. We served 26. Really good.

[luvnit]

I have heard of this but have never done it. It sounds like a worthwhile step! I am going to have to give this a try!