[Sca-cooks] Broth - the making

[Terri Morgan]

I've started making broth for a tavern event I'll be cooking for and have a
question. When you boil beef bones, meat, fat, and (maybe) veggies (I've
been cooking them separately) to create your soup base, do you let it cool
and remove all the congealed fat from the top of the pan? Is it normal for
the rest of the cold "broth" to look like jello in consistency? I think it
is, but it's been a long, long while since I've made large amounts of soup
from scratch. About 5 years, actually. Man, suddenly I feel old... anyway,
how does your broth-base come out?

And... I've never tried it, but it occurs to me that adding the drippings
from tomorrow's turkey to that base might be good. It might also ruin a good
base. What is your experience of mixing beef and poultry in a soup? I'll be
using only beef as the 'solid' meat bits when it's cooked to be served but
I'm planning on including onions and some form of grain (lentils, maybe. If
anyone has a suggestion, I'm open for it).


Hrothny