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Making Double and Triple Broth

Appears in
Cooking

By James Peterson

Published 2007

  • About
Unless we are feeling ill, we usually don’t drink plain broth. Instead, we use it as a base for other soups or make it more substantial by adding vegetables, pasta, beans, rice, pieces of chicken or meat, and/or herbs.
You can also make a kind of superbroth by making broth using broth. For example, if when making chicken broth you simmer the chicken parts in chicken broth, you will create what is known as a double broth. You can even use this broth to simmer more chicken, thereby creating what is known as triple broth. The only time you will want to go to these lengths is if you are making concentrated broth for a sauce base (which can also be done by boiling down single-strength broth), or if you are making consommé, which is a double or triple broth that has been clarified, although any broth made carefully and strained properly won’t need clarification.

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