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Thu Mar 12, 2020, 04:25 PM

Making Chicken Bone Broth in a crock pot today.

I have a small 2qt size crock pot, 8 wings, half an onion and 2tablespoons of apple cider vinegar. After 4 hours, I'm starting to smell that good smell.

I do like soup.

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Reply Making Chicken Bone Broth in a crock pot today. (Original post)
irisblue Mar 12 OP
blm Mar 12 #1
Warpy Mar 12 #2
irisblue Mar 12 #4
Retrograde Mar 13 #11
Kota Mar 12 #3
dweller Mar 12 #5
irisblue Mar 12 #6
dweller Mar 12 #7
irisblue Mar 12 #8
Laura PourMeADrink Mar 19 #12
dem in texas Mar 19 #13
irisblue Mar 19 #14
dem in texas Mar 13 #9
mitch96 Mar 13 #10

Response to irisblue (Original post)

Thu Mar 12, 2020, 04:27 PM

1. Me, too

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Response to irisblue (Original post)

Thu Mar 12, 2020, 04:28 PM

2. I'm impressed that you found chicken with bones in it

Around here, skin, bones and anything else you'd want to put into a soup is butchered out, the bones going to agriculture and the skin going to McNuggets. Even wings are showing up skinless and without that 3rd part.

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Response to Warpy (Reply #2)

Thu Mar 12, 2020, 04:38 PM

4. I go to a real butcher counter in a Farmers Market, they have them.

I do have a bag of frozen bones from rotisserie chicken to add tomorrow, maybe.

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Response to Warpy (Reply #2)

Fri Mar 13, 2020, 08:43 PM

11. Costco chickens have bones

i’ve seen boneless parts, but every store in my area has whole chickens - with necks,gizzards and other innards. If you shop the right places you can even get feet

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Response to irisblue (Original post)

Thu Mar 12, 2020, 04:29 PM

3. I make it in the pressure cooker.

I add ginger, peppercorns and bay leaves.

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Response to irisblue (Original post)

Thu Mar 12, 2020, 04:48 PM

5. thyme and clove

are the secret ingreds... just 2-3 cloves, Tb thyme to 1 birds worth

✌🏼

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Response to dweller (Reply #5)

Thu Mar 12, 2020, 04:49 PM

6. Uncrushed cloves? Hmmm🤔

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Response to irisblue (Reply #6)

Thu Mar 12, 2020, 04:52 PM

7. no , whole

sorry, should've stated

✌🏼

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Response to dweller (Reply #7)

Thu Mar 12, 2020, 04:58 PM

8. This batch of broth is as bland as possible,

I'll be using it as a base for soup soon.
Some will be frozen in ice cube trays.
I do want it as thick and flavorful as possible.

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Response to irisblue (Reply #8)

Thu Mar 19, 2020, 12:05 AM

12. Make it a lot but the apple cider vinegar really throws me.

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Response to Laura PourMeADrink (Reply #12)

Thu Mar 19, 2020, 04:17 AM

13. I use balsamic vinegar

it will "pickup" the taste of a bland soup. The vinegar taste and smell cook away in a few minutes.

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Response to Laura PourMeADrink (Reply #12)

Thu Mar 19, 2020, 08:28 AM

14. The acid helps the small bones to dissolve as it cooks away

I used white vinegar, about 2 Tablespoon last year, didn't work, the taste was too intense for ne This batch, I used ACV, 1 Tablespoon and it worked well.
White Vinegar -4-7% acidic
Apple Cider Vinegar-5-6%acidic

I never thought to use Balsamic, Malt, or Rice vinegars for this batch.

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Response to irisblue (Original post)

Fri Mar 13, 2020, 02:47 AM

9. Yes, I love soup too

I could eat soup every day. I also make chicken bone broth in my crock pot. I buy a bag of frozen chicken wings (the ones used to make buffalo chicken wings). Bones in the chicken are a must for a good broth. When I make it, I add a chopped onion, 2 or 3 chopped celery stalks and a few cloves of garlic plus salt and pepper and let it cook on low overnight. Smells so good in morning.

I usually strain the broth and use as a base for other soups. I try to get 2 quarts, use one quart right away and freeze the other quart to use later.


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Response to irisblue (Original post)

Fri Mar 13, 2020, 08:01 AM

10. Love my Chicken bone broth..

I mostly eat vegetables at my meals but I love my chicken bone broth.. I have a local butcher shop that sells any kind of meat and bones. They sell a "bag of bones for a buck" deal that can't be beat.I also get a few chicken feet as they have lots of collagen that give the broth that nice mouth feel..
Umami?.
I use a pressure cooker. I cut up an onion, nothing fancy and sauté it in the pressure cooker. when they get soft I throw in about a half head of rough chopped garlic. When soft throw in two stalks of rough cut celery, and two cut up carrots. Then the bones and water to the ¾ line go in. A bit of salt, pepper corns, clove,coriander and cumin (all the "c's" in my spice rack) and a bay leaf.
Batten down the hatch on the pressure cooker and bring to pressure. When it whistles I drop it down to just a slight hiss and cook for 4 hours. when done throw in a tsp of apple cider vinegar ,salt to taste, strain out the bones and used up veg.. Makes about 10 cups with my pressure cooker. I'm good for a week. When I'm hungry I nuke a cup and I'm good to go for a whole...
m

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