Meat Broths
Ingredients
Directions
Prepare
Place the meat and bones in a large pot.
Cover with water and bring to a boil.
Simmer and finish
Reduce heat and simmer for several hours.
Strain the broth to remove solid pieces.
Let the broth 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
- Releases savory flavor and protein into the liquid as it simmers.
- Bones
- Collagen breaks down into gelatin, giving the cooled broth body and a set texture.
The step that matters
Reduce heat and simmer. Keeping the liquid at a gentle simmer rather than a hard boil extracts flavor and gelatin while keeping the broth clearer and less cloudy.
“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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