Clarifying Soup Stock

Here is a great method to use for getting a perfectly clear stock. Follow this method after you have made and strained your stock. I also use this method to clarify other types of stock. After you have clarified your stock, pour 1/4 cup full of the stock and freeze separately so you can use it to clarify your next batch. You can use water for this but I prefer not diluting the stock with the water.

INGREDIENTS

1/4 cup clarified broth or water

2 egg whites

crushed eggshells from the 2 eggs

DIRECTIONS

Mix ingredients together in small bowl.

Add mixture to strained stock that has been cooled to room temperature (no more than 2 liters at a time); bring to a boil over medium heat and continue to simmer for 5 minutes.

Remove from heat, let stand a couple minutes.

Strain through a sieve double lined with cheesecloth into a large measuring cup or bowl.

Enjoy this "Liquid Gold"!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.