Submitted by Powercollector t3_z7ic3f in food
Comments
Diamond_Hande t1_iy6uw2c wrote
How is it so clear?
AvatarofBro t1_iy6xiul wrote
Not OP, but my technique for a clear broth is to make sure to simmer gently, low and slow, and be vigilant about skimming fat off the top. Incorporated fats will make a cloudy broth.
Some folks also strain their broth through a cheesecloth, although I've never personally found it necessary.
Diamond_Hande t1_iy6xp48 wrote
lphill1225 t1_iy7aqjj wrote
Also not OP, but I’ve read about a technique that uses egg whites to trap the contaminants clouding the broth. It is then removed somehow (skimming? Straining?), taking all the yucky bits with it.
I haven’t tried it, but I think America’s Test Kitchen was one of the sources I read and I usually have success with their stuff.
sukisecret t1_iy7df9w wrote
Can you share recipe?
Zenshinn t1_iy7ebfr wrote
Another technique is to blanch the chicken.
Daveinbelfast t1_iy7xfzs wrote
Also not op, but would someone please post a recipe???
Jaqen-Atavuli t1_iyb8kkp wrote
That looks delicious. A tad more pepper for me though. LOL
Powercollector OP t1_iybf9d6 wrote
I will post recipe!! Stay tuned!!
youngjackdaddy t1_iydi2f5 wrote
Always upvote for soup.
Powercollector OP t1_iy6r3wo wrote
By far THE best version I have ever made.