Chicken Stock/Consomme DIY PIC Heavy

Jstroke

Just thought I would document the production. I do this almost every week in the winter for soups.
Put the bones on last night on super low
Then strained them through the china cap--no towel-

Through the towel-first time


Then back in the pot and back on the stove, whipped up some eggs and whisked the eggs into the hot stock

Let that roll for a few, then strained it through a clean hand towel. The eggs help grab the the very fine stuff and most of the fat.

Hopefully the pictures show the difference in clarity you get after the egg raft. I think it makes a big difference.

nolaegghead

Looks good.  I have used the eggs trick before.

nolaegghead

We routinely make stocks and freeze them in 1 gallon ziploc bags.

bucky925

Very nice, we also make our own stock.  But the eggs are a new one for us.  Thanks!

Jstroke

bucky925 said:

Very nice, we also make our own stock.  But the eggs are a new one for us.  Thanks!

I really think it makes a difference. It makes it less bitter--at least to me. and it grabs most of the fat, which normally you have to separate off.

nolaegghead

I like a little fat.  Refrigerate and the fat turns solid is another option.  Eggs I think of more a method to clarify, technically a flocculant.

Jstroke

nolaegghead said:

I like a little fat.  Refrigerate and the fat turns solid is another option.  Eggs I think of more a method to clarify, technically a flocculant.

Nola,

That is absolutely correct, the primary job is to clarify. The fat getting caught to me is just a bonus. It doesn't get it all, and the little bit left is just right  

thetrim

Flocculant or flatulance?

GaBGE

@theteim I think flocculant is what causes flatulance