removing scum from top of bone broths

[UrbanSimplicity]

why, exactly?

is it 'bad' or just not good for you?

and how anal do you get when removing? today I could just not stop

[athenalove46]

To be honest, I have never had scum on my broth. I was concerned at first about making sure to get it gone but I've never skimmed anything off. HTH!

[UrbanSimplicity]

actually, i barely ever have any - usually. but today i used "soup bones" from a local farm and there was a lot of meat on them still and they were quite bloody. I was wondering if there is any correlation to the amount of blood? my chicken stocks hardly ever have scum.

my other question, i forgot to ask, is - what exactly is the scum made of?

reminds me of my vegetarian days when I had a juiucer - you always were supposed to take the scum off the top.

Anyone else?

[Chicky2]

From Westonprice.org:

Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules--impurities, alkaloids, large proteins called lectins--are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. "Always Skim" is the first commandment of good cooks.

ETA: My chicken and rabbit stocks never have as much scum as my goat or feral pig stocks.

[Bri'sgirl]

When I use regular grocery store chickens, I have all sorts of scum on my broth. The "all natural" chicken from one of the local stores has a little less scum, but the organic free-range chicken I just made stock from had absolutely NO scum! I kept looking, but it just wasn't there. I almost posted a question to see if that was normal.

[Chicky2]

Originally Posted by Bri'sgirl

When I use regular grocery store chickens, I have all sorts of scum on my broth. The "all natural" chicken from one of the local stores has a little less scum, but the organic free-range chicken I just made stock from had absolutely NO scum! I kept looking, but it just wasn't there. I almost posted a question to see if that was normal.

Maybe that's why my chicken stock is not scummy. They are our own chickens and they free range all over our property.

[kjbrown92]

Do you roast the bones first? I always roast my bones and never have scum.

[UrbanSimplicity]

oh god, was i supposed to roast the bones? i knew i did something wrong, the broth smelled so funjy. can i still use it? it simmered for 24+ hours.......

[Chicky2]

Originally Posted by UrbanSimplicity

oh god, was i supposed to roast the bones? i knew i did something wrong, the broth smelled so funjy. can i still use it? it simmered for 24+ hours.......

I never roast my chicken bones.

[lil_miss_understood]

Originally Posted by UrbanSimplicity

oh god, was i supposed to roast the bones? i knew i did something wrong, the broth smelled so funjy. can i still use it? it simmered for 24+ hours.......

it's perfectly fine. it's called a "white" stock if made with unroasted bones and a brown stock if roasted, roasting imparts more flavour and prevents as much scumming.

[Magelet]

hmmm I'm thinking that it's not that I don't skim, it's that I don't have scum.....

I never see much of anything TO skim off my chicken broth, and so have always been very confused.