I am looking at Marcella Hazan's "basic homemade meat broth" instructions, and I was curious if anyone has tried making it with ground meats?
In her ingredients list, she lists "5 pounds assorted beef, veal, and chicken (the last optional) of which no more than 2 pounds may be bones"
I understand that she wants to create a lighter broth than a gelatinous stock. I asked my butcher if they had meat scraps/not bones, and I was told that usually the scraps end up as part of the ground product (btw, this is a real butcher... orders the half or whole animals and they do the rest).
So that got me thinking, would the ground beef/veal/chk product be suitable to simmer in the water for the sake of creating a broth, and then strain adequately?
Just curious. Happy Sunday!