How to master the perfect clear chicken broth

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 very important step is getting rid of the scum that can affect its clarity.

During the cooking of the chicken broth, so-called scum appears. The less there is, the clearer the broth. Scum, which consists of 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 are not 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, only 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 naturally push the scum to the surface, making it easy to collect.

This 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 give it a milder taste. However, remember to wash the tomato before adding it to 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.