Chicken bone broth, what is the brown stuff at the bottom of the pot?
I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The resulting broth tastes excellent.
My concern is the brown crud at the bottom of the pot. Pictures below. What is this? Is it normal?
Best Answer
Could be a lot of things, depending on how clean the bones were, but assuming everything was clean, then my guess would be bone marrow. It's exactly that color and texture:
(Source: My Life As A Foodie)
It gets darker when cooked - refer to the link above for more photos. Don't worry about safety, bone marrow is nutritious and delicious.
You're more likely to end up with marrow in your broth if any of the bones were cut, cracked, or broken, either intentionally or during the cooking process.
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What is the brown stuff inside chicken bones?
It's likely the brown you are noticing is the blood seeping from the bones during the cooking process, and then turning brown after being exposed to heat. There is no blood in properly slaughtered chicken. It is drained off as part of the process.What is at the bottom of chicken broth?
Chicken base is highly concentrated, and is generally created by blending ingredients that provide the desired flavor notes, such as roasted chicken meat, vegetables including onions, celery and carrots, and various seasonings, spices and herbs.Why is there stuff in my chicken broth?
Spoilage bacteria and yeast release gases that fill the broth's container, causing it to expand or open. Large or sharp dents in canned broth can also allow bacteria into the can, so the broth inside may be spoiled, warns the United States Department of Agriculture.What is the sediment in broth?
Different organisms will exhibit varying growth characteristics in broth. Some organisms will diffuse uniformly throughout the broth; some will sink to the bottom and form a sediment; some will grow in clumps, producing flocculent growth, and some will float on the top of the broth, forming a pellicle.Bone Broth | Avoid 2 Toxic Mistakes Making It
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Answer 2
It's coagulated protein and particulates from the bones. Nothing to worry about. If you want crystal clear broth, you can make a consomme with a raft of egg whites (though usually ground meat is also used). Any classic French cookbook will have instructions for this; I refer to Julia Child's The Way to Cook.
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Images: JacLou- DL, Blue Bird, Rachel Claire, Klaus Nielsen