The Natural Chicken Keeping thread - OTs welcome!

[LeslieDJoyce]

I don't roast the chicken bones but I do beef bones. I throw all my chicken bones into a crockpot with assorted veggie scraps. Whatever I have on hand. I add herbs and spices, top it off with water, and 1 to 2 tablespoons of ACV (this draws all the goodness out of the bones and doesn't effect the taste at all) set it in low, and leave it at LEAST 8hrs! Longer is even better then I filter it through a flour sack towel into my fat separator measuring cup, pour it into a sterilized mason jar, and put it in the fridge. End result is an awesome chicken broth gelatin! There are so many health benefits to this bone broth. Not to mention TONS of cooking options. I never add salt while it's cooking. That can be added to taste at time of use. My favorite use? A couple tablespoons in a coffee cup, add hot water (and salt to taste), and sip. SO nice on a cold day.

I strain mine through the veggie steamer basket for one of my cooking pots, put it in a large food prep container and let it rest until whatever else settles to the bottom and the fat rises to the top. Then I separate the layers ... the fat is useful. The middle is jelly, so rich.

I just made a big pot of rice with bone broth instead of water. Four cups of rice, Eight cups of the jelly ... hardly put a dent in my last batch of broth made from cockerel bones and feet. Yummy.

I'll make beans with the broth today.

Then I'll freeze the rest.

I love drinking hot broth, so freezing some in an ice cube tray would make that "easy."

 

[TeaChick]

Thanks for the correction! I know people who have treated city water use filters to help it taste/smell better, but as we have well water I am actually not writing from experience and don't want to spread misinformation. I have no idea how city water would affect the taste of bone broth, but recipes so often recommend filtering water.

(Why do I keep spelling recipe as reciPIE? Am I sending myself a message?)

=) We're on "city water". (I have to kind of laugh b/c we live in a rural farming community.) Anyway, we filter our water too, but we also either let it stand in empty glass juice bottles or boil it before using it. Again, IDK how long you have to boil it to get rid of the chlorine. And we have very little chlorine in our water; it's well water to start with and it's filtered and lightly chlorinated, on the whole the best "city water" I've ever experienced (and I've lived in Miami and Orlando).
We haven't had a problem with our water making anything taste weird at all. But anyone who has chlorinated water could bring the water to a boil before starting.

On that last part, I think it is. What kind of pie reciPIE do you think your messaging yourself to make?)

 

[LeslieDJoyce]

On that last part, I think it is. What kind of pie reciPIE do you think your messaging yourself to make?)

Pumpkin! And pecan.

Some quiche would also be nice.

Too bad I can't make pie crust. I'm defective.

 

[TeaChick]

Pumpkin! And pecan.

Some quiche would also be nice.

Too bad I can't make pie crust. I'm defective.

Oh, no!!! Don't say that!
I couldn't make good pie crust either until I found a recipe online for "no-fail pie crust". I'll find it and post the link! Hang on. =)

 

[TeaChick]

I couldn't find it online, but I'll PM you the recipe, okay?

 

[ki4got]

re: cooked chicken bones, normally cooked like with fried or baked chicken will splinter, but if you want to cook bones for your pets, pressure cook the whole thing. the bones become soft and edible.

I haven't tried it, but maybe you could do your bone broth in a pressure cooker... that would soften the bones maybe, and get all the good stuff out of them for your broth.

 

[ki4got]

Quote:
my mother makes very good pie crust, she said her secret is using ice water whenever water is called for. she said it makes the ingredients stiffer and lends itself to a flakier crust.

 

[TeaChick]

my mother makes very good pie crust, she said her secret is using ice water whenever water is called for. she said it makes the ingredients stiffer and lends itself to a flakier crust.

Thanks!!! =)

 

[delisha]

Quote: don't forget the cap full of vodka..no fail pie crust..
lard, flour, salt, vodka, ice water.

 

[LeslieDJoyce]

don't forget the cap full of vodka..no fail pie crust..
lard, flour, salt, vodka, ice water.

By the time I figure out what to do with the rest of the bottle of vodka I will have forgotten about the pie!