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It's coagulated protein and particulates from the bones. Nothing to worry about. If you want crystal clear broth, you can make a consomme with a raft of egg whites (though usually ground meat is also used). Any classic French cookbook will have instructions for this; I refer to Julia Child's The Way to Cook.


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Could be a lot of things, depending on how clean the bones were, but assuming everything was clean, then my guess would be bone marrow. It's exactly that color and texture: (Source: My Life As A Foodie) It gets darker when cooked - refer to the link above for more photos. Don't worry about safety, bone marrow is nutritious and delicious. You're more ...



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