Okay, this is my favorite trick. It sounds like magic. It actually works.
Best Clear Chicken Soup (broth recipe) - Creative Nourish
After straining, chill your broth completely. The fat will solidify into a hard, white cap on top. Lift it off—easy—and you’ve removed all greasy particles.
But wait. If tiny fat drops remain, do the ice paper towel move. Drape a paper towel over the surface. The fat sticks to it. Lift and repeat. It’s like a facial for your broth.
The Egg White Clarification
Feeling fancy? Try the rafted technique. This is what professional chefs do.
Whisk three egg whites with a splash of water. Stir into your cold broth. Then slowly warm it up. The egg whites cook into a giant, solid raft that floats to the top.
As it rises, it traps every single floating particle. After 20 minutes, pull out the raft. Underneath? Liquid diamonds. It’s an absolute showstopper.
