Clarifying Stock Question
- schoenfelderp Jul 12, 2011 07:51 PM
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?