Food - Drink
The Trick For Keeping Chicken Broth Clear
By EMILY BOYETTE
Creating a clear chicken broth for soups is simpler than it seems, and starts with soaking the chicken beforehand. Start with a whole chicken for the best flavor and soak the meat for at least an hour, change the water once or twice as needed, then rinse clean to remove blood and impurities that can fog up the broth.
Next, add the meat to a pot, fill it with enough cold water to cover it, boil the meat for one minute, then drain and rinse the meat thoroughly. Add chopped vegetables cut into 2-inch chunks, and simmer the chicken broth at 205 degrees Fahrenheit to prevent the fat in the meat from emulsifying.
After simmering, strain the liquid through a fine-mesh sieve to remove any remaining granules. From there, pick the meat off the bones, return the meat and strained liquid to the pot, and simmer the mixture uncovered until it has reduced by half, then strain it through the sieve again for a beautifully clear broth.
Lastly, store broth in an airtight container in the refrigerator for up to 7 days and use it in soups, sauces, or served on its own, or store it in the freezer for up to 6 months. However, be careful not to overfill the airtight containers if you're storing the broth in the freezer, since liquids expand when frozen and can create a mess.