Guest guest Posted June 19, 2004 Report Share Posted June 19, 2004 So yesterday we tried to make chicken broth from a whole, organic, free-range (truly free-range, from what I could gather) chicken. We cut up the neck and wings but left the rest whole, added vinegar, skimmed (though there wasn't much to skim), let it barely simmer for 6 hours, then strained and put it in the fridge. Today it doesn't look particularly gelatinous, and there is very little, somewhat liquidy fat on the top. It tastes great, but definitely a little thin. Did I do something wrong? Or is this normal for chicken broth? (A lot of the descriptors I've read were primarily being applied to beef broth...) At least dd seemed to enjoy having " broff " with her cod liver oil. :- ) TIA, Quote Link to comment Share on other sites More sharing options...
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