Serves: 5
Skim off foamy residue that rises to the surface during cooking.
Avoid overseasoning broth, especially with salt, because flavors intensify in storage.
To strain broth, ladle hot liquid into a strainer or a cheesecloth-lined colander. The vegetables left behind can be discarded.
If you want a clear consommé, return hot, strained broth to stockpot. Combine 1/4 cup water with 1 egg white and 1 crushed eggshell stir mixture into broth. Bring mixture to a boil remove from heat and let stand 5 minutes. Strain broth again discard egg.
This Cook's Note: Tips for Successful Broth recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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