Trying to make soup with yucky bone broth

[tracymitch]

Hey all...

I made a bone broth a couple weeks ago with chicken and beef bones. It's totally gross... But I figured maybe I could make a soup with it anyways.

I'm making a cheeseburger chowder, but no matter what I put in it, it still has a very strong broth-y taste. I'm only using heavy cream, beef, salt, and cheese as my other ingredients. Should I cut it with some water? I don't want it to get too watery.

[rosethorns]

I've never really made it with both chicken and beef bones. I hope somebody else comes in and helps 'cause I would toss it.

[lisabinil]

What do you mean by brothy taste? Did you use something like ACV and maybe too much?

[dianafoot]

what's gross about it?

[tracymitch]

I didn't use too much acv. I'm always careful not to use too much.

I don't know how to explain the gross taste. I think there was a ton of bone marrow in it from the chicken bones, since I was reusing them. The beef bones were soup bones with a lot of marrow in them too. Maybe that's it?

[lisabinil]

I would dilute your bone broth with water or use less of it in your soup recipe and see if this solves the problem. Does it taste spoiled?

[ouizoid]

I know the flavour you are talking about--I agree that it is from the marrow. I only get it from beef or veal bones, not chicken. I would probably add some prepared stock paste to compensate. I really like the "better than bouillon" brand.

[Flake]

it will increase tye carbs but I'd be willing to bet some canned tomato product would help. Not too much though.

[Strawberry]

Did you salt it? Unsalted stock tastes very bland and yucky.