What is the recommended method for making a clear poultry stock?

What is the recommended method for making a clear poultry stock?

• A. Boil aggressively with onions and herbs for 1 hour
• B. Simmer bones in hot water, never skim, simmer 8-10 hours
• C. Simmer bones with mirepoix in cold water, skim, avoid boiling, simmer 4–6 hours, strain
• D. Use roasted bones and blend with flour to thicken

Answer: (C)

Clear poultry stock comes from a gentle, cold-water extraction with aromatics, followed by careful clarification. Starting with bones and mirepoix in cold water lets flavors and collagen release slowly without pulling impurities into the liquid all at once. As it heats, bring it to a simmer rather than a vigorous boil, and skim off the foam that rises to the surface—the scum contains proteins that cloud the stock. A steady simmer for about four to six hours extracts what you need without breaking down the stock's clarity. After cooking, strain the solids to finish the stock. This method avoids cloudiness and off-flavors that can come from boiling, skipping the skim, or boiling for too long, and uses mirepoix to enhance aroma and depth.

Clear poultry stock comes from a gentle, cold-water extraction with aromatics, followed by careful clarification. Starting with bones and mirepoix in cold water lets flavors and collagen release slowly without pulling impurities into the liquid all at once. As it heats, bring it to a simmer rather than a vigorous boil, and skim off the foam that rises to the surface—the scum contains proteins that cloud the stock. A steady simmer for about four to six hours extracts what you need without breaking down the stock's clarity. After cooking, strain the solids to finish the stock. This method avoids cloudiness and off-flavors that can come from boiling, skipping the skim, or boiling for too long, and uses mirepoix to enhance aroma and depth.