"Sediment" in bone broth?

[mistymorning]

I've been making bone broths in my crock pot.  You know how you are supposed to skim off stuff?  Well, there never seems to be anything to skim off, so I don't.  I just let it go for about 24 hrs, then strain and cool.  When I pour the broth out, there is always brown, dirt like sediment at the bottom.  Is this normal?  Does this have to do with not skimming it, or is there another way to get rid of this?  Or, is this even anything to be concerned about?

Thanks!

Mistee

[deditus]

I don't think that has anything to do with skimming. It's just particles of bone, so no problem.

[Bantams]

When you put the meat and bones in the pot with cold water, meat juices will blend into the water.  And when it comes up to a boil/simmer, the protein in the meat juice precipitates out, and floats on the surface as a raft.  So it's only necessary to skim after the initial boil.  It's not required that you skim - but it makes for a less cloudy stock. 

If you allow the stock to continue simmering without skimming, the foam will eventually incorporate back into the stock, and end up as particles on the bottom.  You could strain your stock through a coffee filter.

When striving for a perfectly clear stock, chefs will usually bring the bones/meat/water to a simmer, then drain off and discard all the water/foam.  Fresh water is then used to make the stock (as well as skimming for any additional foam, and straining at the end).  But it's all for looks - a cloudy stock doesn't taste different. 

[mistymorning]

Ahh, maybe that's why I don't have anything to skim.  I always cook my chicken in the crock pot in the water first, take it out and pull the meat off the bones, then put the bones back into the warm water so it's never cold to start with.

I'm not a perfectionist here, so I'll just leave it and not worry about it!  Thanks!

Originally Posted by Bantams 

When you put the meat and bones in the pot with cold water, meat juices will blend into the water.  And when it comes up to a boil/simmer, the protein in the meat juice precipitates out, and floats on the surface as a raft.  So it's only necessary to skim after the initial boil.  It's not required that you skim - but it makes for a less cloudy stock. 

If you allow the stock to continue simmering without skimming, the foam will eventually incorporate back into the stock, and end up as particles on the bottom.  You could strain your stock through a coffee filter.

When striving for a perfectly clear stock, chefs will usually bring the bones/meat/water to a simmer, then drain off and discard all the water/foam.  Fresh water is then used to make the stock (as well as skimming for any additional foam, and straining at the end).  But it's all for looks - a cloudy stock doesn't taste different.