The secret to crystal clear chicken broth revealed
Chicken broth is the king of soups, and it should be aromatic, rich, and perfectly clear. Unfortunately, many people struggle with unsightly scum, which makes the soup cloudy and less appetising. Fortunately, there's a simple trick to help you eliminate the scum once and for all, making your broth look like it’s from the finest restaurant.
Scum in broth is a natural occurrence when the proteins in the meat and bones start to coagulate under the influence of heat. This doesn't mean that the broth is spoiled or poorly prepared – it’s a normal reaction, but it’s worth knowing how to effectively get rid of it to achieve a clear and golden stock. There are several effective methods to make your broth look and taste perfect.
how to remove scum from broth?
During the cooking of meat and bones, proteins and other water-soluble substances start to coagulate, creating characteristic foam – scum – on the surface of the broth. Although these are completely natural and harmless, leaving them makes the stock cloudy and less appetising. Fortunately, there are simple ways to effectively remove them and obtain a perfectly clear broth.
- Slow cooking over low heat – the key rule is not to let the broth reach a rapid boil. Scum precipitates most intensely when the broth boils vigorously. A better approach is to heat it over minimal heat, allowing proteins to coagulate slowly and making them easier to remove.
- Skimming the scum with a slotted spoon – during the first few minutes of cooking, regularly skim the scum that rises to the surface of the stock. A slotted spoon or fine sieve works best, allowing you to thoroughly clean the broth's surface.
- Adding a cup of cold water – one of the most effective tricks is to shock the broth. Simply pour a cup of cold water into the boiling stock – the sudden drop in temperature will cause the scum to coagulate faster and settle at the bottom, making it easier to remove.
- Egg white as a natural filter – if the broth is already cooked but still cloudy, you can beat one egg white and add it to the hot stock. The egg white will bind the scum and impurities, which can then be strained through cheesecloth or a fine sieve.
why is it important to care about clear broth?
A perfectly clear broth is not only about aesthetics but also about taste and aroma. A soup free of scum has a clear, golden colour and deep flavour without bitterness or the taste of cooked protein. Clear stock works excellently as a base for other soups, such as borscht, barley soup, or tomato soup.
Moreover, well-cleansed broth can be stored longer because it doesn't contain residual proteins that could accelerate spoilage. If you plan to freeze the stock for later use, ensure it is perfectly clean and clear.
