Egg whites and shells can help you clarify chicken broth.
When you make homemade chicken broth, there is a good chance that it will end up at least slightly murky or cloudy. This discoloration will not affect the flavor of the broth, but it can dramatically affect the appearance of the finished dish. If you intend to use the broth to make a thick, creamy soup, you probably do not need to clarify the broth, as the cloudiness will not be visible. If, however, you want to leave the broth relatively clear, you should clarify it to remove excess small particles and leave the final product less cloudy.
Instructions
1. Strain the broth, if you have not already done so, by lining a strainer with two layers of cheesecloth, then pouring the broth through. Discard or set aside any bits of vegetables or meat remaining in the strainer.
2. Separate two eggs. Put the whites into a bowl and discard or set aside the yolks. Whisk the egg whites gently for a few moments to make them frothy, but do not beat them until stiff; they should still be liquid. Crumble the egg shells into fairly small pieces, but do not grind them into a powder.
3. Pour the lightly beaten egg whites and the crumbled egg shells into the broth. Stir well to mix the egg whites and shells into the broth. Bring the broth to a gentle simmer over medium heat, stirring constantly until the liquid begins to simmer. Reduce the heat as necessary to keep the broth simmering gently.
4. Simmer the broth for 10 minutes, then remove the pot from the heat and allow it to stand for another 10 minutes. Strain the broth through a strainer lined with fresh, clean cheesecloth, as you did before. This will catch and remove the egg whites and shells, which will bring the impurities previously in the broth along with them.
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