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Simmering Chicken Stock Eggs

Clarifying Stock: making it clear and not cloudy

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Clarifying Stock: making it clear and not cloudy

pass | Feb 2, 2009 06:10 AM

Whenever I make stock it always ends up cloudy, I've tried clarifying with eggs, sieving through muslin multiple times, cooking at barely a simmer, but it always ends up with looking slightly cloudy. It doesn't have any visible particulates, but it isn't clear either.

Where am I going wrong?

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