Essential tips for crafting crystal-clear chicken broth

Pour water over the meat, then add vegetables, season, and it’s ready? Although the recipe for chicken broth is simple, you need to be careful at every step. The first and very important step is to get rid of the scum that disrupts its clarity.

During the cooking of the chicken broth, so-called scum appears. The less there is, the clearer the broth. Scum, or impurities, are animal proteins that coagulate at high temperatures and form a grey-brown foam on the surface of the broth. Although these impurities do not affect the taste or nutritional value of the soup, they do not look aesthetically pleasing. Removing scum is necessary to make the broth clear. You can do this with a slotted spoon, but it is also worth preventing the formation of large amounts of scum.

The key is fresh meat, which should be rinsed with cold water to remove any dirt that could negatively affect the broth’s clarity. Remember to never pour hot water over it, but cold water.

The chicken broth should be started on low heat. It is important that the soup cooks slowly—it will be tastier, and less scum will form. However, if all methods fail, and there is a lot of scum, it is worth using the ice cube method. Throw a few into the broth and remove it from the burner. The cold water will push the scum to the surface, making it easy to collect.

The next method is less obvious. You can add a tomato to the broth. It will make the broth clearer, give it a more distinct colour, and milder taste. However, remember to wash the tomato before putting it in the broth. It is also important not to cut it but place it whole. An ideal choice for this is a beefsteak tomato because it is quite meaty. Cook the broth with the tomato as usual on low heat so it does not fall apart.