Cloudy Chicken Bone Broth

by 0 · July 01, 2014 at 03:29 PM

I am not sure what to make of this... I'm a newb at making bone broth (second attempt), but am quite keen to heal my digestive system with it. The thing is, I don't want it to be heaps fatty, for digestive and health reasons.

Method: I simmered raw chicken carcasses and chicken feet for 24 hours using a gas stove (no extra ingredients). I was adjusting the heat to get the right temperature quite a bit, but I think at some points it may have reached a boil. Not for long, and not too hard, but maybe this was the problem?? I did some skimming, but not much.

Result: after a night in the fridge, the strained broth has gelled really well. The only problem is that the fat didn't seem to really separate. There's a thin layer of whiter stuff on the top, but it is itself jelly-like. Underneath it is cloudy, whitish-grey gel all the way down.

Although it is possible that I got particularly low-fat carcasses, my suspicion is that the fat has emulsified into the gel. It smells and feels oily. When I touch it and wash my hands with just cold water, it does not come off the skin very easily. But that is just my layman's test.

What has happened? Is there any way of now removing the fat, if there is any there?

thanks for any pointers!

- Rory

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4 Replies

7944 · July 01, 2014 at 02:37 PM

For clear, perfect broth, use a pressure cooker. Even clear, gelled broth is "hazy" when cold. it's easy to scrape off the fat after refrigerating overnight--it's all at the top. But your fat phobia is misplaced if you hope to "heal your gut".

40551 · July 01, 2014 at 01:34 AM

Sounds like a normal broth to me. Cloudy means protein, not fat. You can clarify it by various methods, not necessary though.

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60 · June 30, 2014 at 06:53 AM

Yes its Fat. After refrigeration over night the fat raises up. You could have still removed the fat when it was warm by using grease separator. You could have used it to pour the broth at the bottom. There are different types of separator available. Preferred is the one having trigger in handle which helps in releasing broth which is fat free at the bottom.

And if the broth is refrigerated overnight you can simply scrap it.

4888 · June 30, 2014 at 06:48 AM

I've yet to make a "clear" gelled chicken stock - and I've been making it for 40+ years. Some chickens have more fat than others - free range, pastured chicks seem to have more and it sets on top for me, so it can be scraped off and used for cooking (some people throw their hands up in horror at the idea of cooking with it - I LOVE the flavour it gives food). I've tried making stock in slow cookers, on the stove top and - my preferred method - in a pressure cooker for about an hour. Almost always a layer of fat forms on top when left in the fridge overnight. On the occasions that it does't, I reckon I've just got a "skinny" chicken.

Good luck and keep trying!

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