Tips for making chicken/pho stock clearer? Is it just purely fat making the stock cloudy beneath the fat layer?
Tips for making chicken/pho stock clearer? Is it just purely fat making the stock cloudy beneath the fat layer?
by StrikingSecret4003
22 Comments
uhnjuhnj
Boiling causes cloudiness. You want to never let it boil. In a pressure cooker you gotta let it release naturally for clarity even if it takes a long time.
phillyXD
That looks plenty clear to me, not sure why you’d want/need even clearer pho stock? If you want more tips, I think you need to tell us how you normally make the stock.
pirandomwords
Take a look at [this](https://youtu.be/3k20zFlbFfE?si=ML4Q6DKgvt07jVAC) video. The second half has two methods for clarifying chicken stock. Seems a little involved but the results look amazing.
bob_lawblah
This guy has a good video on it (and a bunch of other good ones too!).
i make it in a pressure cooker and allow it to cool naturally. If you do a quick release it will cause it to boil and lose clarity.
comradenutterfluff
From when I was asking every damn pho vendor or restaurant about evey detail of production when in Vietnam, in better places that value broth clarity (not that many) pre boil and discard liquid, rinse chicken and then make the broth. And always stay just below boiling, don’t stir (except when adding spices). Skim if necessary, and don’t add veg/spices until late in the cook. Also if you are charring onion, don’t include charred parts or heavens forbid the peel.
ClitteratiCanada
Matty Matheson has a great tutorial on Pho stock
Avg-Redditer
Chill it down and see if it’s fat (but probably from boiling/not skimming )
Making it even clearer would require effort that might not be worth it.
Something easy you could try would be to get it to near freezing and then pass it through several layers of cheese cloth. Protein (the molecules that cause cloudiness) tend to settle when cold and then clump together.
That’s what we do in brewing when we filter the beer, at least; drop it to -1 C and then filter it. We do add some filter media (silica, for example) but I don’t think you want to do that at home with something as porous as cheese cloth lol.
pastro50
Boil the chicken for a couple minutes, toss the water. Begin again and simmer only.
gerardkimblefarthing
I made a batch last night, 2.5 gallons and came out very clear. Boil parts for 5 minutes, drain, wash pot, and then rinse the chicken parts thoroughly to remove loose proteins before adding back to the pot. Keep the temp at °190-195. I use an insta-read and check regularly. There should be only slight bubbles appearing.
I let the batch last night go for a few hours before straining through a fine sieve. I also ladle slowly and leave the last inch in the stockpot, so fine particulate is left behind.
Paleseu
The freezing method of Chris Young works wonders. I was surprised at how clear and concentrated the consomme was. I was surprised it took a night to thaw too. And used some of the gelatin/fat part in a risotto!
teensyeensyweensy
My mom and grandma would be appalled but I personally don’t mind a cloudy broth. That’s where all the flavor is! I do parboil and skim and use a fine mesh sieve to make sure the broth doesn’t have a grainy mouth feel.
If I’m being extra lazy, I’ll use a Costco chicken. I usually have a carcass in the freezer and will buy a fresh rotisserie, separate the meat, and put both carcasses in a crockpot with cinnamon, coriander seeds, anise, cloves, onion (all roasted), and rock sugar. Then the next day I’ll have phở.
With most Viet cooking, the best version is the one that tastes like home and childhood
Dalience6678
You could create a raft and filter it like consommé
Paranatural
Others have answered the actual question, but why is it important to be clear?
doubleapowpow
Try using chicken feet
Only_Setting_4579
Is this after it was cooled? I just made Gritzers pressure cooker version and it was extremely clear after the long natural release, but once the collagen hardened in the fridge it looked kinda cloudy, but once heated it was crystal clear.
unicorntrees
Flame as low as it will go. Don’t cover the pot. Make sure the stock never boils. Strain through the finest mesh sieve you have when complete.
BrainwashedScapegoat
Consommé raft
fakerfakefakerson
Kappa carrageenan or agar agar
thaofromtheinternet
I’m Vietnamese (born and raised) and I cook a lot personally and professionally. The key thing for clear broth in Vietnamese cooking is parboiling, rinse bones/meat, then bring them to a boil again and simmer. I also skim the broth frequently during cooking. Aromatics go in first, but the spices go in during the last 30-60 minutes of cooking. That way, the broth doesn’t get the dark color and doesn’t taste medicinal. My family also doesn’t add fish sauce directly in the pot. We drizzle in the individual bowl with some msg if needed. Everyone has their own way, but this is what my mom taught me and what I do when cooking.
22 Comments
Boiling causes cloudiness. You want to never let it boil. In a pressure cooker you gotta let it release naturally for clarity even if it takes a long time.
That looks plenty clear to me, not sure why you’d want/need even clearer pho stock? If you want more tips, I think you need to tell us how you normally make the stock.
Take a look at [this](https://youtu.be/3k20zFlbFfE?si=ML4Q6DKgvt07jVAC) video. The second half has two methods for clarifying chicken stock. Seems a little involved but the results look amazing.
This guy has a good video on it (and a bunch of other good ones too!).
https://youtu.be/HbgQ1B_l7jE?si=i3VnbrCOkuHM6Jkr
i make it in a pressure cooker and allow it to cool naturally. If you do a quick release it will cause it to boil and lose clarity.
From when I was asking every damn pho vendor or restaurant about evey detail of production when in Vietnam, in better places that value broth clarity (not that many) pre boil and discard liquid, rinse chicken and then make the broth. And always stay just below boiling, don’t stir (except when adding spices). Skim if necessary, and don’t add veg/spices until late in the cook.
Also if you are charring onion, don’t include charred parts or heavens forbid the peel.
Matty Matheson has a great tutorial on Pho stock
Chill it down and see if it’s fat (but probably from boiling/not skimming )
Oh! There is an epic video about this… https://youtu.be/3k20zFlbFfE?si=t4BejW6cMUhM69P0
That looks pretty clear to me.
Making it even clearer would require effort that might not be worth it.
Something easy you could try would be to get it to near freezing and then pass it through several layers of cheese cloth. Protein (the molecules that cause cloudiness) tend to settle when cold and then clump together.
That’s what we do in brewing when we filter the beer, at least; drop it to -1 C and then filter it. We do add some filter media (silica, for example) but I don’t think you want to do that at home with something as porous as cheese cloth lol.
Boil the chicken for a couple minutes, toss the water. Begin again and simmer only.
I made a batch last night, 2.5 gallons and came out very clear. Boil parts for 5 minutes, drain, wash pot, and then rinse the chicken parts thoroughly to remove loose proteins before adding back to the pot. Keep the temp at °190-195. I use an insta-read and check regularly. There should be only slight bubbles appearing.
I let the batch last night go for a few hours before straining through a fine sieve. I also ladle slowly and leave the last inch in the stockpot, so fine particulate is left behind.
The freezing method of Chris Young works wonders.
I was surprised at how clear and concentrated the consomme was. I was surprised it took a night to thaw too.
And used some of the gelatin/fat part in a risotto!
My mom and grandma would be appalled but I personally don’t mind a cloudy broth. That’s where all the flavor is! I do parboil and skim and use a fine mesh sieve to make sure the broth doesn’t have a grainy mouth feel.
If I’m being extra lazy, I’ll use a Costco chicken. I usually have a carcass in the freezer and will buy a fresh rotisserie, separate the meat, and put both carcasses in a crockpot with cinnamon, coriander seeds, anise, cloves, onion (all roasted), and rock sugar. Then the next day I’ll have phở.
With most Viet cooking, the best version is the one that tastes like home and childhood
You could create a raft and filter it like consommé
Others have answered the actual question, but why is it important to be clear?
Try using chicken feet
Is this after it was cooled? I just made Gritzers pressure cooker version and it was extremely clear after the long natural release, but once the collagen hardened in the fridge it looked kinda cloudy, but once heated it was crystal clear.
Flame as low as it will go. Don’t cover the pot. Make sure the stock never boils. Strain through the finest mesh sieve you have when complete.
Consommé raft
Kappa carrageenan or agar agar
I’m Vietnamese (born and raised) and I cook a lot personally and professionally. The key thing for clear broth in Vietnamese cooking is parboiling, rinse bones/meat, then bring them to a boil again and simmer. I also skim the broth frequently during cooking. Aromatics go in first, but the spices go in during the last 30-60 minutes of cooking. That way, the broth doesn’t get the dark color and doesn’t taste medicinal. My family also doesn’t add fish sauce directly in the pot. We drizzle in the individual bowl with some msg if needed. Everyone has their own way, but this is what my mom taught me and what I do when cooking.