Clarified Stock
Ingredients
- 50 g Brown Onion
- 50 g Carrot Peeled
- 50 g Celery
- 50 g Leek
- 2 Egg White
- 200 g Chicken Thigh
- 2 L White or Brown Stock Cold
Instructions
- Place vegetables, egg white and chicken in a processor and cut down to a mince consistency
- Pour the chicken mix into a pot and fold in 500ml Stock. Once combined, whisk in the the rest of the stock
- Continue to whisk every minute while you bring to the boil
- Stop whisking. Turn down to a simmer for 1 hour
- Strain through a fine strainer, cheesecloth or fine filter
- Refrigerate until needed or freeze immediately if not required for more than 48hrs
