Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavour and nutrients. The bones may or may not have meat still on them. Broth is regarded as having little nutrient value on its own. Sometimes broth can be referred to as water with salt.
When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering – the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass.
Broth Is Beautiful - until There's a Broth-Al in Every Town, Home Chefs Can Make Nutritious and Delicious Broths in Their Own Kitchens
Jul 01, 2000; "Indeed, stock is everything in cooking. Without it, nothing can be done." Escoffier A South American proverb proclaims, "Good...