How to Make a Clear BrothJust because a clear broth or stock looks almost as clear as water, trust me, it should be far from tasteless. We have already posted recipes for simple clear broths that can be used in recipes or consumed on their own, such as my chicken stock recipe, my pork & chicken stock, and Sarah’s Asian vegetable stock. But why would you want to make a clear broth? If you’re making hot and sour soup, or using broth in a stir-fry sauce, the need for a clear broth is less critical.However, if you want a bowl of classic wonton soup or a noodle soup, the clarity in the broth will make the dish look right.We’ve had many questions from readers on how to make a clear broth, so we’re writing up this definitive post to explain.It’s not hard to achieve when you’re aware of two key elements: The proper preparation of ingredientsSimmering temperatureWhat’s the Difference Between Broth & Stock?Before we get into the meat of this article, let’s quickly clarify terminology. The main difference between broth and stock is that broth is made with meat, while stock is primarily made with bones.

Stock is often cooked longer a broth to extract the flavor from the bones. There are some gray areas and overlap between the two types, so we tend to use the terms interchangeably.The guidelines describe below apply to making both stocks and broths, whether you’re using meat, bones, or a combination of the two.How to Prepare Ingredients to Make a Clear Br

Read More