i am making stock out of my turkey carcass...

[Heathcliffscathy]

as it was a kings ransome, and a very very kelly bronze.....

but the stock is a grey colour...how do i clarify it, or just get it looking a little more palatable?

is there something about beating an egg in???

or something?

very very tasty kelly bronze that should read.

and ransom not ransome?

god imust be pissed still
\

can you not skim the frothy stuff off the top...and then add some bouillon powder to make the colour better... i often add an onion, with the skin on, as the skin seems to make the stock more golden......the egg thing rings a bell, but i;ve never done it..x

thanks lulu

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