How To Clarify Turkey Broth
Hi all. I made two batches of broth from two turkeys – one broth turned out fine but the other one got pretty cloudy. I think the difference was on one I took my time and let it simmer slowly, and the other one I boiled too hard for too long.
Now I’m blessed with one batch of beautiful broth sitting in my freezer and another batch in my refrigerator waiting for some way to ‘fix’ it.
What is the best way to clarify broth? I’ve heard about using egg whites. Has anyone tried that and has it worked?
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