I don’t have fine cloth so will use a coffee filter. Cooking it now, will see how it turns out. Update: 1. Cook this on a single hot plate outside. It stinks out the house. 2. It smells! For two days, smells of boiled chicken which is not the best smell. 3. Taste; the taste is actually very good 4. Would I cook this again, not unless I had a burner/cooker for outside, seriously it’s that bad.
A nice truck I've learned recently for clarifying stock is adding a couple beaten egg whites to a pot of warm stock, mixing it well and slowly heating it all up on low heat until you get a layer of dirty looking curdled egg white floating on top (about 10-15 minutes). Then you just ladle out clarified stock and you're left with crystal clear, beautiful stock.
I have been making chicken stock with cold water in a pressure cooker and it comes out much clearer than any open lid stocks, and doesn't need skimming. If I use cooked chicken bones that have seasoning, an egg raft always gets the last of the bits that make it through the strainer. I also switched from using cheese cloths or towels to "nut milk bags." I know, the name sounds terrible, but they're cheap, reusable, and work fantastically for filtering hot liquids. They wash in the laundry.
@@fabmanly1070 They're for vegans and protein shake people, they grind up nuts and squeeze out the liquid and drink it As a result the bags are tough as hell and make excellent reusable cheesecloth
Thank you so much. This is what I needed to keep in my refrigerator and later add mushroom and chopped green onions for a simple soup when I want one. Thank you again.
Hi, you can download the recipe and read more about it in my blog post: tasteasianfood.com/chinese-chicken-stock/
I totally agree. Authentic Chinese chicken stock is the best! So delicate.
This is just what i was looking for. Thank you!! Liked and subscribed.
Thank you Gita from Canada
No garlic?
Thank you ☺️
I need a bigger pot 😄
I don’t have fine cloth so will use a coffee filter. Cooking it now, will see how it turns out.
Update:
1. Cook this on a single hot plate outside. It stinks out the house.
2. It smells! For two days, smells of boiled chicken which is not the best smell.
3. Taste; the taste is actually very good
4. Would I cook this again, not unless I had a burner/cooker for outside, seriously it’s that bad.
A nice truck I've learned recently for clarifying stock is adding a couple beaten egg whites to a pot of warm stock, mixing it well and slowly heating it all up on low heat until you get a layer of dirty looking curdled egg white floating on top (about 10-15 minutes). Then you just ladle out clarified stock and you're left with crystal clear, beautiful stock.
Thanks for the info
I have been making chicken stock with cold water in a pressure cooker and it comes out much clearer than any open lid stocks, and doesn't need skimming. If I use cooked chicken bones that have seasoning, an egg raft always gets the last of the bits that make it through the strainer. I also switched from using cheese cloths or towels to "nut milk bags." I know, the name sounds terrible, but they're cheap, reusable, and work fantastically for filtering hot liquids. They wash in the laundry.
Thanks for sharing your cooking method. 😊
What the heck are those?
@@fabmanly1070 They're for vegans and protein shake people, they grind up nuts and squeeze out the liquid and drink it
As a result the bags are tough as hell and make excellent reusable cheesecloth
@@SCAxman Sweet.
Amazing it is so clear
Did you add the onion?
No onion, but I used spring onion.
Thank you so much. This is what I needed to keep in my refrigerator and later add mushroom and chopped green onions for a simple soup when I want one. Thank you again.
Great video! Thank you for the excellent recipe! 👍
Was the bag the same type used to make nut milk?
Thank you
thank you...
Thank you!
😀