my chicken broth did not separate with layers
I put frozen organic chicken bones that I have saved over the past year in a 6 quart crock pot, some bay leaves, pepper corns some celery, garlic and cooked everything on low for 24 hours.I let it cool but there was no layer of fat that came to surface. The liquid is still a creamy colored liquid 2 days later...is it supposed be cream colored???
Best Answer
If you didn't roast the bones, then yes, it's going to be pale. Many recipes suggest browning the bones (I like to bake them at 450 for 45 minutes), for extra flavor and a nice color.
As for the lack of fat layer... the bones themselves don't have much fat. If you've got just cleaned bones, then I wouldn't expect a separate fat layer. If you'd included skin, then you'd expect it to have fat.
Either that, or your crock pot is broken, and it just sat there are room temperature for 24 hours.
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Why did my bone broth not gel?
Use Just Enough Water Adding too large a volume of water to a small amount of bones will yield a thin broth that won't gel properly. You'll extract the collagen from the bones you use, but it will be too dilute to give you a solid gel. Fill your pot with bones, and cover them with clean water by two inches.Is chicken broth supposed to be clumpy?
A store-bought broth shouldn't be cloudy and shouldn't have any sediment in it, according to the EatByDate website. These visual cues are less applicable with homemade broth, which can often be cloudy, have sediment, or show a bit of coagulated chicken fat.How do you separate chicken soup from broth?
Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).Why is my chicken stock Solid?
When you simmer a fresh chicken \u2014 complete with bones, skin, and meat \u2014 you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it!The Ultimate Guide To Making Amazing Chicken Stock
More answers regarding my chicken broth did not separate with layers
Answer 2
If you cooked only bones, not sure there was enough fat to build up a layer... On the chicken most fat is in the skin, the meat itself contains low fat and bones close to zero.
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