Large’sh scale chicken stock/consommé production

Jstroke

Looking for ideas. Essentially I want to streamline the production of making homemade stock-all varieties. I make it a lot. At least every two weeks through fall and into late spring. chicken, veg, beef. It’s generally almost always more than a gallon of finished product, which will probably get reduced. We all know the drill. Simmer it, strain it once through a sieve, then back on the stove, bring it back to simmer and then clarify with egg whites, and then restrain through dish towel or cheese cloth. Then the fat has to be skimmed or separated. Thinking about making a fat separator out of a large vessel with a twist valve (large lemonade jug for the fridge). Anyone else come up with an efficient way to do this, I’m all ears. I have a China cap and I suppose the egg whites is not absolutely necessary, but nothing else seems to get it as clear.

lkapigian

Jacob Button just clarifies the cold stock...Skim the fat after chilled then make a raft with egg white meat and veggies...seems you can make a ton of broth ahead and clarify as needed...im lazy and never go past a reduced stock...

https://youtu.be/b6nRMqyMl1Q