To Clarify Stock

Preparation info

  • Makes about

    1.5 litres

    clarified stock
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

Stocks made with raw bones produce scum. If the scum isn’t removed it will cloud and spoil the finished stock. Stocks that are prepared following the basic guidelines will be relatively clear. Most soups in this book don’t require crystal-clear stock, which is only important for consommés and other clear soups. For these soups, the stock has to be clarified after it has been strained and the fat has been removed.

Clarification involves a second cooking

Ingredients

Method