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To: SG who wrote (93360)	4/9/2008 11:03:28 AM
From: Oblomov	Respond to of 110194

As a protein, the gelatin makes the stock more nutritious. Also it adds body, which means two things. First, it makes the sensation of the broth on the tongue thicker or heartier. Second, the bone gelatin and marrow add a flavor dimension called umami, or savoriness. en.wikipedia.org

To: SG who wrote (93360)	4/9/2008 12:55:12 PM
From: Elroy Jetson	Read Replies (2) \| Respond to of 110194

Traditionally broth doesn't have to contain bones, but may. Consommé must contain bones, for their gelatin content, which is then "clarified" with egg white into a clear, although colored, liquid without all the tiny bits floating around. When making a stock from scratch I would always roast the chicken parts and vegetables for 45 minutes at 450° to give more flavor before placing these items in water. Some people don't roast and seem to prefer the "raw fatty" flavor of stock made by placing raw chicken in the stock pot. I dislike it greatly. If commodity prices continue to rise, I suppose we'll be discussing Victory gardens next. .