Bone Broth

  • posted by Trixie16
    on
    permalink

    I am just making my first batch of bone broth and just wondered if you should strain it of all the ingredients or leave them in. I only ask because I thought that a broth was clear. In the recipe it just says to take the chicken out.

  • posted by Firefox7275
    on
    permalink

    To me (UK) a consomme is a clear watery soup. A broth is more opaque and gelatinous, with or without morsels or chunks of meat/ vegetables/ carbs (eg. noodles, large crouton, beans).

    After six to eight hours simmering I would imagine the veggies are mushy? As you say, without straining it would not be a broth, and the mush could make the broth go sour more quickly.

  • posted by Trixie16
    on
    permalink

    Thanks for confirming what I thought. Have strained the broth and it smells delicious!

  • posted by Greenpepper
    on
    permalink

    Hello

    Should one scrape the fat off the top once it’s cold please ?

Please log in or register to post a reply.