How to make your chicken broth perfectly clear every time

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

During the cooking of the chicken broth, scum appears. The less there is, the clearer the broth. Scum, or impurities, are animal proteins that coagulate under high temperatures and form a gray-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 still a lot of scum, it is worth using the ice cube method. Throw a few ice cubes 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 color, and milder taste. However, remember to wash the tomato before putting it in the broth. It is also important not to cut it but to 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.