TheCook
Senior Cook
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?
Thanks
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?
Thanks