Thread: Broth
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Old 04-27-2013, 08:33 AM   #1
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Marianna1988
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Join Date: May 2011
Location: Naples, Italy
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Broth

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?
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