Clarify chicken stock using the "violence plus raw chicken" method
Storage: Refrigerate up to 2 days; reheat gently without boiling
Equipment: large pot, knife, cutting board, high-speed blender, pressure cooker, fine sieve, cheesecloth
- 500 ml – chicken stock
Ensure chicken stock from pot pie preparation is chilled and cloudy
- 150 gram – chicken thighs, boneless skinless
Take raw boneless skinless chicken thighs and cut into rough chunks
Place raw chicken chunks into high-speed blender with a small portion (100ml) of the cold stock
This is the "violence" — blending obliterates the meat, releasing myosin and whipping in air bubbles
Blend on high speed until completely smooth, pink, and frothy — a "chicken smoothie"
Myosin is released (sticky muscle protein), thousands of tiny air bubbles are whipped in
Pour this frothy pink mixture back into the main pot of cold stock
Stir thoroughly to integrate — mixture will look milky and unappetizing
Transfer to pressure cooker and seal
Bring to high pressure, then immediately turn off heat and let pressure release naturally
The scrubbing action: as stock heats, myosin denatures forming a microscopic net that grabs particles. Buoyancy: Air bubbles make the protein network float to top, "scrubbing" liquid clean as it rises. The raft becomes incredibly stable compared to traditional methods.
Once pressure is released, open carefully
A solid grey spongy raft will be floating on crystal-clear liquid
Pour through fine sieve lined with cheesecloth into clean container
Squeeze the raft firmly to extract every drop of liquid
The protein net is so tight that impurities stay trapped even when squeezed
- kosher salt
Season consommé lightly with salt if needed
Keep warm for service or chill and reheat gently