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Marianna1988 04-27-2013 08:33 AM

I make broth and stock as much as possible, a lot of our meat is bone in chicken (and often in the crockpot, which makes it even easier), so it would be a waste not to (we then get a night or two of "free" soup!). I will also make broth if we eat ham or beef with bones, but that is less frequent. Sometimes my broth ends up very clear, other times it is opaque. Sometimes it is thin like store bought, sometimes it is thick like jello. I'm not sure if its because of different cooking methods, different spices and herbs, different cooking temperatures, or what. Does anyone know what causes these inconsistencies? Is it just personal preference as to what I should aim for, or is one way better than another?

tesslouise 04-27-2013 08:58 AM

As far as I know, thicker (and maybe darker?) broth is more nutritious because it contains more gelatin and stuff from the bones. I made broth the other day and after cooking it overnight in the Crockpot, I took the chicken (thighs) out, let them cool, stripped the meat from the bones, cracked the bones to expose the marrow, and tossed the bones back in the broth to cook all day. The broth wound up very dark and gelatinous. And delicious. :)

mommy24babes 04-27-2013 09:16 AM

It's my understanding as well that the more jello like the better :)

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