Meat Broths
Ingredients
Directions
Prepare
Combine the meat and bones in a large pot.
Add enough water to cover the ingredients.
Simmer and strain
Bring to a boil, then reduce heat and simmer for several hours.
Strain the broth to remove solid pieces.
Cool
Allow the broth to cool; it will gelatinize as it cools.
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
- Meat
- Provides flavor and dissolved protein that contribute to the broth's savoriness.
- Cracked bones
- Release collagen during long simmering, which turns into gelatin and gives the broth body.
- Water
- Acts as the solvent that extracts flavor and gelatin from the meat and bones.
The step that matters
Simmer gently after the boil. Once the broth reaches a boil, reducing the heat to a gentle simmer keeps it from turning cloudy and greasy. A hard boil emulsifies fat and small particles into the liquid. A slow simmer over several hours extracts collagen gradually, giving a clearer broth with more body.
“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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