with my batches of bone broth/stock etc the colour and the jelliness of each batch can vary depending on type of bones used, quantities etc
adding in chicken feet makes the thickest jelly type broth but I cant always buy them.
another example that we cant do everything perfectly all of the time, bone broth/stock has so many valuable ingredients - 75% of amino acids that we need, minerals, gelatin, collagen etc in a really form that our body can better absorb and benefit from, that value for money for healing it is worth the time, effort no matter what the end result.
Bone Broth
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I could never get myself to drink bone broth as a stand alone product....it had to be my liquid part of my soup, or the liquid part of a gravy, or the liquid I added to Rice to steam it in the microwave with.
To Succeed you have to Believe in something with such a passion that it becomes a Reality - Anita Roddick
Dx LC April 2012 had symptoms since Aug 2007
Dx LC April 2012 had symptoms since Aug 2007
Paul here - I've seen several posts about the "recipe" for Chicken bone soup. My niece is the caregiver for her dad who has severe Frontal Lobe Dementia and she makes lots of Chicken Bone soup (she's also a "southern girl" so knows about chickens and soups). She sent me this recipe and instructions. It's not for an Instant Pot because neither of has one of those. Hope this helps. Of course, just leave out anything to which you are sensitive.
One whole chicken (any old chicken, can be old and tough because you are going to stew it) NB: Get a natural one, Amish for example, not one that has been injected, like Tyson.
Chicken feet if you can find some (or if you can find some chicken backs or necks, but no feet, use a few of those -- ask the butcher) You can make it with just the whole chicken, but it will not be as rich and delicious.
Salt to taste
Optional: One stalk celery (include celery leaves), one whole peeled carrot, bunch of parsley stems, one whole very small onion or half a medium onion -- any or all, depending on what you like and happen to have on hand. Do not use the onion, if you can't tolerate it. Carrot, parsley stems and celery should be fine. You remove them anyway, so she would not be eating the fiber in the celery and parsley stems.
Some people put some vinegar in, claiming it leeches stuff out of the bones better. I think that is a bunch of hooey, but could be wrong. I never use it.
Instructions:
Fill a large stock pot 2/3 full of cold water and heat to boiling.
Rinse chicken, remove bag of chicken parts and feed the liver, gizzard and heart to the cats. Rinse neck.
When water is boiling, add chicken and chicken neck (if you have chicken feet, add four or five and freeze the rest; chicken backs, add two or three and freeze the rest.) Add carrot, celery, parsley stems and/or onion, if using. Immediately turn heat down to medium and cover pot.
This is the tricky part. Have a look from time to time, and watch to see when water is just barely simmering, adjusting heat as needed.. You can take off the lid and turn down heat some if it starts boiling too hard, then put lid back on later.
When the water is reliably barely simmering, leave it be until chicken is done (about an hour or so, depending on size and age of chicken). You will know chicken is done when the legs begin to fall away when you pierce with meat fork. It's okay if you stew it longer, until legs come off.
Remove chicken from pot and place in large bowl or pan, leaving neck (and feet if you have them) in pot. I use a big meat fork or long-handled slotted spoon stuck in the cavity of the bird to do this, tipping the chicken over the pot so liquid inside the cavity drains into pot instead of all over me and the kitchen. The legs may fall off when you begin lifting the chicken, so go slowly and let them fall before you have it lifted so high the legs make a big splash. Put pot of broth back on stove and allow to continue to barely simmer. Let chicken cool so you don't burn your fingers.
Pick meat off bones and put into a bowl, cover and refrigerate meat. Return bones, cartilage and skin to pot, also any juices that accumulated as chicken was cooling.
Barely simmer, uncovered, for at least three hours, the longer the better. You can add more water if too much evaporates, or cover after stock is reduced by about half (turn down the heat a bit if you cover the pot).
Remove larger bones and stuff with slotted spoon or spatula. Pour stock into large pot or bowl through a large sieve or fine colander. Discard skin and bones, necks, feet, carrot, etc. Place stock in fridge. When it has cooled, the fat will form a crunchy crust on top. This is easy to remove.
Now your reduced stock should look like golden gelatin. You can spoon some into little baggies or ice cube tray or muffin tin and freeze for future use. It is very concentrated, so you will add water to it, or use as-is in rich sauces and gravies (like when making chicken marsala). Very handy to have on hand! Some recipes to follow.
Now you can make chicken soup out of what is left of the concentrated chicken stock aka chicken bone broth. You can leave it in fridge, covered, until next day and make your soup or whatever when it you like.
For chicken soup:
Add at least as much water as you have reduced stock to pot and bring to a very slow simmer. Add salt to taste, then add any veggies you like if you want to make chicken and veggie soup, or some frozen mixed veggies. You can also Add a small pinch of thyme if you're into it. Add rice when veggies are almost done, then add torn-up chicken meat when rice is done, and simmer a few minutes until chicken meat is heated through. Now you have your soup, and can reheat any leftover soup for next days lunch.
One whole chicken (any old chicken, can be old and tough because you are going to stew it) NB: Get a natural one, Amish for example, not one that has been injected, like Tyson.
Chicken feet if you can find some (or if you can find some chicken backs or necks, but no feet, use a few of those -- ask the butcher) You can make it with just the whole chicken, but it will not be as rich and delicious.
Salt to taste
Optional: One stalk celery (include celery leaves), one whole peeled carrot, bunch of parsley stems, one whole very small onion or half a medium onion -- any or all, depending on what you like and happen to have on hand. Do not use the onion, if you can't tolerate it. Carrot, parsley stems and celery should be fine. You remove them anyway, so she would not be eating the fiber in the celery and parsley stems.
Some people put some vinegar in, claiming it leeches stuff out of the bones better. I think that is a bunch of hooey, but could be wrong. I never use it.
Instructions:
Fill a large stock pot 2/3 full of cold water and heat to boiling.
Rinse chicken, remove bag of chicken parts and feed the liver, gizzard and heart to the cats. Rinse neck.
When water is boiling, add chicken and chicken neck (if you have chicken feet, add four or five and freeze the rest; chicken backs, add two or three and freeze the rest.) Add carrot, celery, parsley stems and/or onion, if using. Immediately turn heat down to medium and cover pot.
This is the tricky part. Have a look from time to time, and watch to see when water is just barely simmering, adjusting heat as needed.. You can take off the lid and turn down heat some if it starts boiling too hard, then put lid back on later.
When the water is reliably barely simmering, leave it be until chicken is done (about an hour or so, depending on size and age of chicken). You will know chicken is done when the legs begin to fall away when you pierce with meat fork. It's okay if you stew it longer, until legs come off.
Remove chicken from pot and place in large bowl or pan, leaving neck (and feet if you have them) in pot. I use a big meat fork or long-handled slotted spoon stuck in the cavity of the bird to do this, tipping the chicken over the pot so liquid inside the cavity drains into pot instead of all over me and the kitchen. The legs may fall off when you begin lifting the chicken, so go slowly and let them fall before you have it lifted so high the legs make a big splash. Put pot of broth back on stove and allow to continue to barely simmer. Let chicken cool so you don't burn your fingers.
Pick meat off bones and put into a bowl, cover and refrigerate meat. Return bones, cartilage and skin to pot, also any juices that accumulated as chicken was cooling.
Barely simmer, uncovered, for at least three hours, the longer the better. You can add more water if too much evaporates, or cover after stock is reduced by about half (turn down the heat a bit if you cover the pot).
Remove larger bones and stuff with slotted spoon or spatula. Pour stock into large pot or bowl through a large sieve or fine colander. Discard skin and bones, necks, feet, carrot, etc. Place stock in fridge. When it has cooled, the fat will form a crunchy crust on top. This is easy to remove.
Now your reduced stock should look like golden gelatin. You can spoon some into little baggies or ice cube tray or muffin tin and freeze for future use. It is very concentrated, so you will add water to it, or use as-is in rich sauces and gravies (like when making chicken marsala). Very handy to have on hand! Some recipes to follow.
Now you can make chicken soup out of what is left of the concentrated chicken stock aka chicken bone broth. You can leave it in fridge, covered, until next day and make your soup or whatever when it you like.
For chicken soup:
Add at least as much water as you have reduced stock to pot and bring to a very slow simmer. Add salt to taste, then add any veggies you like if you want to make chicken and veggie soup, or some frozen mixed veggies. You can also Add a small pinch of thyme if you're into it. Add rice when veggies are almost done, then add torn-up chicken meat when rice is done, and simmer a few minutes until chicken meat is heated through. Now you have your soup, and can reheat any leftover soup for next days lunch.
