Ice Filtration

This is a cool technique that you use if your stocks come out cloudy, this process will yield you a clear and slightly concentrated stock. In this demonstration I will be using chicken stock. I have read numerous process to this technique and adding gelatin, which aids the filtration, but there is enough natural gelatin in the stock(if made properly) to do the job.

Once you have the chicken stock made you will need:

  • Vessel to freeze the stock in
  • Plastic wrap
  • Pan spray
  • Cheesecloth
  • Colander
  • Bowl or pan to place under the colander
  • Enough refrigerator space to hold it all

Day 1

  • Take the pan spray and spray the vessel that you will put the stock into, then line it with a sheet of plastic wrap and make sure that it is as smooth as possible and that there is a little overhang.
  • Pour the stock into the pan and place into the freezer.

Here you can see the plastic under the stock and the little overhang.

Day 2

  • Once frozen, remove the stock from the freezer to warm slightly, this will help release it from the pan.
  • Cut a piece of cheesecloth, or if doing a small amount of stock use a coffee filter, big enough to fit in the colander and soak it in warm water then ring dry.

  • Place the cheesecloth into the colander and put the stock on top. Place the colander in or on top of another vessel to catch the stock as it melts.

  • Place the whole contraption into the refrigerator and let sit overnight depending on the amount of stock.
  • The gelatin acts as a filter and needs to remain cold in order to catch all of the particles that will be falling through.
Day 5
  • Once all of the stock has filtered remove the cheesecloth and the nasty gunk it left behind and observe your stock. The flavor will have intensified slightly and it should be clear.

Looks like apple juice! But its not, its clarified chicken stock!

You can even see me in the reflection, that means its clarified.

Now whats the purpose of doing this? Well in a restaurant its for presentation purposes, a good clear stock goes a long way in this field.  The one down side is that you lose the gelatin which gives you the viscosity you would want in a good stock

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