Connect and share knowledge within a single location that is structured and easy to search. I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook.
Coriander added later. Usually, I end up with a mostly clear soup, lots of floating bits of herbs, spices, meat etc, which are fine. Tonight, the soup was completely cloudy. A dense yellow colour, which didn't settle after leaving it to cool for 40mins and then reheating it which I thought may help it 'settle'. Why would this happen? It didn't seem to affect the flavour too much, although I noticed that it was a heavier soup than normal.
Are there any immediate health or safety concerns associated with a cloudy soup? My guess would be that you boiled the soup at some point, possibly for an extended period of time. If you bring it to a full boil the fat from the meat will emulsify and distribute itself through the liquid.
This is the same stuff that foams to the top, the "scum" that a lot of recipes usually ones that say bring to a boil, then simmer tell you to skim off. I would venture to say that this distribution of the fat into the liquid is also why it tasted heavier. When making stock or soups, the most I'll heat them is to just below boiling and keep them at that simmer for a little longer to make up for not bringing it to a boil. When making stock, I strain once through a chinois and again through a piece of cheesecloth in a chinois to help reduce the floating particulates, but this won't really solve the cloudiness problem though it will help some.
You can also try putting it into the fridge overnight so that the fat comes to the top and solidifies, but I don't think this will solve the problem, only help reduce it. If it's just the stock that's gone cloudy, this page has some suggestions on how to clarify it, but honestly unless you're presenting it to guests, I see no reason to even bother.
I've made cloudy stock and clear stock before and except for a slight "heaviness" difference, the taste is generally about the same. The cloudy stock sometimes has a more oily mouth feel, but it's not a major difference - and I've found some people seem to prefer the soups or rices I make with a cloudy stock.
One other trick, depending on what kind of soup you were making - if you were making for example chicken soup, consider trying to turn it into a cream of chicken soup to hide the cloudy broth :. Just like it just came out of a carton of organic chicken broth- but for waaayy cheaper. You can do this with your veggie stock and beef stock too then you have a lovely clear base for your soups, stews!
Did you like this recipe? Sign up to get new recipes weekly! The before stock is still in the pot, I didn't take a shot of it in the mason jar, which you know, I should have to help show the difference!
I've done rafts before, but I could swear the directions were so much more complicated! This was quite simple and worked really well. My broth turned out really dark, probably because I browned the bones from a chicken we had for dinner, so I left lots of meat on the back, etc.
Also, I put in an onion cut in half with all the peel on it except the really papery parts that come off easily. But although it was brown, it also looked muddy until I did your technique; now it's like a nice, clear beef stock in color.
Tastes like chicken, though! Thank you for the egg white trick. Never thought about that way.. Ive been making stocks since i was young Cool beans to ya. I've been meaning to make a batch of homemade stock for a while now, so this post is very timely! I am saving this to use later. You just can't beat homemade stock. Thanks for taking your time in showing this amazing step by step method in making this healthy and yummy stock. This stock will surely help in making my various other recipes tasty.
Combination of ingredients are all so perfect. Homemade stock is the best, and I love to have it on hand. The egg white tip is so interesting. Definitely going to try! The flavor you get from homemade is just so amazing!
You'll never buy store bought again. A couple of years ago I started doing rotisserie chicken and this winter, I've started doing two at a time and just pulling the chicken from the carcass for use in soups and stews. Then we use the carcasses to make our own stock!
That's even cheaper! Cooking Too Long But there is a limit to how long cooking remains beneficial. If you let the bone broth go too long, it can turn and the stock can become bitter or have off-flavors. If you go longer than hours on the stove or in a crock-pot, depending on how high you have your heat, you can have the flavor turn.
Then you gradually heat up the mixture. A: Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home-cook's best friend.
Although not a perfect test, your nose is usually the best way to tell if your chicken broth has gone bad. If liquid chicken broth has gone bad , the pleasant aroma will be replaced with a sour smell. You may also see some sediment in the bottom of the container and the chicken broth may appear cloudy. Removing the scum makes it easier to control the temperature of the stock so you can maintain a constant simmer.
If you don't skim it off, the scum aggregates in a foamy layer on the surface, which acts as insulation. It traps more heat in the stock and can cause your stock to boil when it would otherwise be simmering. Add a quart of broth , and simmer 10 minutes.
Add a couple handfuls of egg noodles less than you think—they'll keep soaking up the liquid as they sit and some shredded rotisserie chicken. Because of the rich flavor of broth that comes from meat, vegetables and herbs, you can drink broth plain.
People often do this to remedy a cold or the flu. The meat can then be used for another recipe, or chopped and added back to the finished broth to create chicken soup, for example. A clear liquid diet consists of clear liquids — such as water, broth and plain gelatin — that are easily digested and leave no undigested residue in your intestinal tract.
Your doctor may prescribe a clear liquid diet before certain medical procedures or if you have certain digestive problems. How to make chicken broth with bouillon powder. Once you've made bouillon powder it just takes a few seconds to turn it into a broth.
Simple stir some into hot water. The amount you will want will vary on how you are going to use the broth and your own taste buds.
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