I made, probably one of my more successful batches of chicken stock yesterday. This time around I actually saved up a bunch of fresh chicken bones and skin, much more than I would normally use, and I also added an "acid" per some suggestions, in the form of some fresh chopped tomato. I didn't use any whole pieces of chicken either, just the bones and skin.
The result was a very dense broth (I made it in my pressure cooker) with a great mouth feel. I let it cool overnight so I could skim the excess fat off. But I also figured, if I went this far, why not really perfect it and attempt to clarify it into a "consomme".
I don't have any cheese cloth on hand, so I've only been straining the broth through a fine metal strainer. The broth itself actually looked pretty clear to begin with, but of course I wanted to see how far I could take it.
The method I had always heard of was to use egg whites, cooked in the broth to catch any debris, then strain it again to get a crystal clear broth. Some methods suggested adding even more ground meat and vegetables for this process, but I was worried these extra ingredients would muck up the broth even more, so I left them out.
I scrambled up some egg whites until a bit frothy, brought the broth to a simmer and added them. They eventually formed the "cloud" as described and I let it all cook a while longer. Then I strained it through the metal strainer. Total fail.
The resulting broth was even cloudier, had an "egg white" taste to it, and a lot of the egg white debris made it through the strainer as well.
Have any of you ever done this egg white method successfully? I'm wishing I would have just left the perfectly good stock alone after de-fatting it, lol.