How do you clarify a stockto produce

- Stock

- Egg whites

- Cold water

Instructions:

1. Place the stock in a large pot and bring it to a boil.

2. In a separate bowl, whisk together the egg whites and cold water until they are frothy.

3. Remove the pot of stock from the heat and stir in the egg white mixture.

4. Bring the stock back to a simmer and cook for 5-10 minutes, or until the egg whites have formed a raft on the surface of the stock.

5. Strain the stock through a cheesecloth-lined colander to remove the egg whites and any other impurities.

6. Your stock is now clarified and ready to use. Enjoy!

Tips:

- Use unsalted stock, or adjust the amount of salt you add to the clarified stock to taste.

- You can use either dry egg whites or liquid egg whites to clarify stock.

- To make a double clarification, repeat the clarification process a second time with half the amount of egg whites as called for in the recipe.