Did you know…?
A broth prepared from bones has clear culinary and also health advantages over a simple beef, chicken or vegetable broth. It has a more intense taste and has not only additional nutritional and physiological advantages due to the collagen released from the bones, cartilage and marrow. The collagen is the basis for natural thickening, so there is no need for roux, as it only mixes unnecessary unhealthy carbohydrates into a recipe through processed extract flours.
To obtain the clearest and most nutritious broth possible, fresh ingredients such as vegetables, herbs, meat and bones are essential. The fat layer that forms on the surface of the soup after it has simmered and cooled down can be skimmed off. To skim off the coarse fat of the warm soup at the end of the cooking process, a fine sieve with an additional cloth is required. Don’t make the mistake of sifting the broth through a wipe-and-go kitchen cloth! This will dissolve the substances present in the cloths such as chlorine bleach poison and glyphosate. Both substances are suspected to be carcinogenic. When finely sieving food, always use a linen cloth, which you can then wash again.