For many, aspic is the same symbol of the New Year as orange tangerines or a decorated Christmas tree.
But not all housewives are satisfied with the result of their vigorous activity in the kitchen: sometimes, to their chagrin, they notice that the broth for the jellied meat turns out cloudy.
If you have also made such a sad discovery for yourself, immediately begin a “rescue operation”.
Egg whites and shells from two large chicken eggs, calculated for 3 liters of broth, will help you with this.
Important point: the shell should be perfectly clean, so you can even use soda in the process of washing it, after which it should be crushed.
In a separate container, beat the egg whites until foamy and add the shells.
Mix both "ingredients" and strain the broth through a sieve with very small holes, then cool it until the fat begins to solidify. At this point, the broth should be passed through the sieve again to completely separate the fat from it.
Heat the still cloudy broth on the stove, and when it becomes hot, pour the egg white with the shell into it in a thin stream, remembering to stir vigorously.
Wait until the future aspic boils, stirring constantly, and reduce the heat to simmer the contents of the pan for another 3-4 minutes.
Now you can turn off the heat, leaving the pan on the stove for another 10 minutes, during which time all the sediment present in the broth, consisting of meat flakes and pieces of shell, should fall to the bottom.
Remove the foam and, trying not to shake the broth, strain it through a sieve, previously covered with gauze folded in two layers (do not pour out the sediment, let it remain in the pan).
This is usually enough to make the broth clear, but if you want to improve the result, you can repeat all the steps you did earlier again.
Earlier we shared a recipe for fish aspic .
