Broth Article -
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Find out about the flavor-infused liquid that gives sauces, soups, and stews their delicious base.


We get broth, simply enough, from boiling meat, fish, poultry, or vegetables in water. After boiling, the solids are strained away, leaving only the flavorful liquid behind. Broth is often considered “the essence” or “soul” of sauces.


A good broth can be served on its own. The word “restaurant,” interestingly enough, comes from the simple, restorative broths that were served in sit-down establishments in 18th century Paris.  Gradually, restaurant menus expanded from these basic, healthful broths to include other offerings. But initially, what made a restaurant unique was the fact that you could sit at your own private table, arrive at the time of your choosing, and select a broth from your individual menu.

Nov. 8, 2010 3:59 pm
I'm on a perpetual search for recipes that show how to make the light broth that is used in Chinese Vegetable Soups and the broth that is used in Wonton Soups...Help! Is there anyone that would share?!!!!
Nov. 9, 2010 2:38 pm
When I make wonton soup, I make my own broth using boneless chicken, celery, onion and water. I don't use meat with bones as it produces a lot of purine which causes flareups for gout sufferers. I dice the chicken and freeze it one cup portions for use in casseroles, salad, tetrazzini, tacos, etc. You will need to srain the broth through cheesecloth or a large coffee filter in a colander.
Nov. 11, 2010 12:19 pm
Robert, maybe you could start here:
Nov. 7, 2012 9:08 am
This is the second time I've made chicken broth and it comes out in a "jellied" form instead of a clear broth. I can't figure out why. Any ideas?
May 19, 2015 12:02 pm
If it's jellied after you refrigerate it, that's good! Just heat it up and the jelly will dissolve into a good nutritious broth. If it's jellied before you refrigerate then you've got me.
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