Chicken Stock/Consomme DIY PIC Heavy

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.