Meat Broths
Ingredients
Directions
Prepare
Cut the meat and bones into small squares.
Make the broth
Add the cold water and heat gently.
Allow to simmer for several hours.
Remove all the fat.
Let cool; the broth will gelatinize.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lean mutton, veal, or chicken
- Provides the meat flavour and the protein that forms the broth's body.
- Cracked bone
- Releases collagen during long simmering, which turns into gelatin and gives body to the broth.
- Cold water
- Extracts flavour and gelatin from the meat and bone as it heats slowly.
The step that matters
Heat gently and simmer slowly. Starting in cold water and keeping the liquid at a gentle simmer draws out flavour and collagen gradually. A hard boil makes the broth cloudy and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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