12ouncesGround chickenOptional, but highly recommended to replenish flavors stripped during clarification
1/2cupcarrotsfinely chopped
1/2cupceleryfinely chopped
1/2cupleeks or onionsfinely chopped
1tablespoonlemon juice or tomato pasteHelps unravel the egg proteins so they bond together tighter
Instructions
Prep the Clarifying Mixture: In a large bowl, whisk the egg whites until they are frothy. Stir in the finely chopped carrots, celery, leeks, lemon juice, and the ground chicken if you are using it.
Ensure your 3 quarts of chicken stock is cold or at room temperature. Stir the egg white mixture thoroughly into the stock.
Place the pot over medium heat and stir constantly until the stock reaches about 130°F (54°C) to prevent the eggs from sticking to the bottom.
Stop stirring and let the stock come to a simmer. The protein raft will begin floating to the top.
Turn the heat down to low. Gently poke a small 1-inch “vent” hole in the center of the raft using a spoon handle so steam can escape. Let it simmer completely undisturbed for 20 to 30 minutes.
Line a fine-mesh strainer with a damp coffee filter or cheesecloth. Carefully ladle the crystal-clear chicken stock out through the vent hole without breaking up the raft, and pass it through your strainer.
