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Old 10-25-2008, 08:07 AM   #1
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Chicken broth - my first try

I tried making chicken broth for the first time the other day. I used a recipe I found online. It's been in the fridge now for a day and I skimmed out all the fat on the surface. But the broth appears to be a little cloudy or have some kind of particles suspended in it. I did strain it all before I put it in the fridge.

My mom told me that she never lets hers get to a rolling boil because it produces "cloudiness" and that's undersireable.

Is there any problem with broth like this?



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Old 10-25-2008, 08:12 AM   #2
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There's no real problem with it - it will taste fine and there's nothing dangerous about it. If you used it for something like chicken soup, it will probably be a little cloudy, but that's an appearance thing. Some people are more concerned about that than others. I'm more concerned about the flavor, myself HTH.

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Old 10-25-2008, 08:15 AM   #3
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Thanks GG! Man, you guys are quick here! I appreciate it. Love the name by the way -- GotGarlic!
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Old 10-25-2008, 08:21 AM   #4
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I second what GG says...flavor is what is important! Unless you were trying to make a consume' (I have no idea how to spell that!!)
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Old 10-25-2008, 08:22 AM   #5
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If you want a clearer stock, you could strain it thru several layers of cheesecloth, but it's not necessary. I never do and it's delich.

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Old 10-25-2008, 08:24 AM   #6
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You did good, enjoy! You might experiment with what your mom told you and let us know!
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Old 10-25-2008, 11:03 AM   #7
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I make gallons of the stuff cuz I use it for a lot of things. If you want clear broth, don't stir the broth as it's coming to a boil and don't stir during cooking. When you do that you bring up all the bits that sink to the bottom. Remove the chicken pieces with tongs when the broth cools so as not to disturb the broth. Let the pot sit on the stove for about 15 more minutes then pour through a couple of thicknesses of cheesecloth. Be sure not to pour too fast and don't pour what's left in the bottom of the pot. Clear broth and no debris.

If the pot is large and heavy, then ladle the broth through the cheesecloth. And who cares if it's cloudy anyway?
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Old 10-25-2008, 02:57 PM   #8
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I've been making my own stocks/broths for over 35 years now & have never given a rat's patootie about the clarity factor. In fact, I think all those teensy tinesy little bits add a heckuva lot of flavor.

Unless you're really into crystal-clear consomme, I'd pat myself on the back & enjoy what's undoubtably a delicious broth/stock in whatever recipes you choose to use it in. :)
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Old 10-25-2008, 03:01 PM   #9
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Just enjoy it as it is. Ya done good!!!
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Old 10-25-2008, 03:20 PM   #10
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Made chicken noodle soup and grilled cheese sandwiches for lunch today. My hard to please wifey commented at how good it was so I guess I can call this a success.

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