Broth
Ingredients
Directions
Make the broth
Place bones in a saucepan and add cold water.
Skim the surface regularly while simmering for at least 6 hours.
Finish and store
Carefully skim off the fat from the surface.
Strain the broth through a sieve.
Cool quickly if not using immediately, then store in a cool, dry, dark place.
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
- Bones
- Release collagen, gelatin and flavour into the water during long simmering, giving body to the broth.
- Cold water
- Extracts flavour and gelatin from the bones as it slowly heats and simmers.
The step that matters
Skimming the surface while simmering. Foam and impurities rise to the surface and can make the broth cloudy and off-tasting. Regular skimming keeps it clear and clean-flavoured, and removing fat later keeps the broth from tasting 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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