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Jul 12, 2011 07:51 PM

Clarifying Stock Question

I recently made my first batch of chicken stock, but it was fairly cloudy so I made a raft of egg whties and mirepoix to clarify it. The stock came out beautifully clear, but I'm curious if clarifying a stock through this method removes the gelatin in it (I am hoping it doesn't). Anyone know?

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    1. Ditto, no, just the impurities that cloud the stock.

      1. Only gel syneresis (freeze and thaw) will remove the gelatin.

        You used a variation of the consommé method. If you're up to it and have access, you can use a Superbag in your next batch (solids in the bag, water leaches out).

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