How to Make a Clear Broth

Method7 steps

1. 1

   Step 1: For a meat-and/or-bone stock, cover the raw chicken, pork or beef ingredients with cold water and soak in the refrigerator for at least 1 hour. Change the water once or twice. Drain and rinse gently with fresh water, keeping raw juices contained and cleaning the sink and utensils afterward.

   Cold meat/bone soak: first check after 1 hour · 60 minUses Raw chicken, pork or beef meat and/or bones, as needed for your stock batch · Cold water to cover the meat or bones for soaking and fresh rinses; discard after use

   
2. 2

   Step 2: Put the drained meat or bones into a pot with fresh cold blanching water to fully submerge them. Bring to a boil, then boil for 1 minute. Drain, discard the blanching water and rinse the blanched ingredients with clean water. Proceed directly to making the broth.

   Meat/bone blanch: 1 minute after boiling · 1 minUses Drained soaked meat or bones · Cold water sufficient to fully submerge the meat or bones for blanching; discard after use · Clean water for rinsing after blanching

   
3. 3

   Step 3: If using vegetables, cut them into roughly 2-inch / 5 cm pieces. Avoid small pieces that could disintegrate during the long simmer.

   Uses Vegetables for the stock, if using, in roughly 2-inch / 5 cm pieces

4. 4

   Step 4: Place the prepared meat or bones and any prepared vegetables into a large, thick-bottomed stockpot. Add fresh cold broth water to submerge them. Watch closely as it comes to a boil, then immediately reduce the heat.

   Uses Blanched and rinsed meat or bones · Optional prepared vegetables · Fresh cold water sufficient to submerge the prepared stock ingredients

5. 5

   Step 5: Adjust the heat so there is very slow, gentle bubbling. Keep enough movement for simmering, but avoid rapid bubbling that clouds and reduces the stock.

   Uses Stock ingredients and fresh water at the boil

6. 6

   Step 6: Cover with a well-fitting lid and simmer very gently without stirring. Allow at least 2 hours; ideally simmer for 4–6 hours to extract the flavour. Check the heat occasionally and maintain the gentle bubbling.

   Stock: first check at 2 hours; ideally 4–6 hours · 120 minUses Stock at a gentle simmer

7. 7

   Step 7: Strain the finished broth through a fine sieve using clean utensils. Use it hot, adding salt to taste only when serving or applying it to a dish. For storage, divide the strained broth into small, shallow containers and refrigerate promptly, within 2 hours of finishing. Do not wait for a large pot to cool completely at room temperature. Keep refrigerated for 3–4 days, or freeze with room in the container for expansion.

   Uses Finished broth, separated from the meat, bones and vegetables · Salt to taste when using or serving the finished broth