Re: Bone Broth 101
I use the crockpot-I always make my whole chicken in there. I sprinkle the chicken with garlic powder and paprika, cook it on low for 10 hours. Eat the chicken, pick the rest of the chicken off the bones, and add the skin and 5 cups of water. Cook the bones/skin on low (usually overnight) for 10 hours, and then drain the bones off and put it in the fridge. I do skim the fat, but only when I am going to use it-my boss (who is a big canning person) told me the fat is a natural seal.
|