Sat 26 Feb, 2011 12:53 pm
Does anyone have experience Clarifying stock?
I've just tried it for the first time and it was all going swimmingly then the egg 'head' just sort of imploded and broke up. I carried on and hoped for the best and ended up with stock that wasn't exactly ctystal clear but had got rid of the fat. As it was chicken stock and from cooking the chicken to the clarifying bit took me 3 days I panicked about salmonella and binned the lot. Before I try again I thought I'd ask the experts.
Wou;ld appreciate any advice you can offer.