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Today I am going to try an experiment using chicken. I bought a 10 lb bag of leg quarters and I am going to cook them up and use all of it. Chicken Meat doesn't need an explanation, Bones to make a bone meal protein, and everything else to make my own low carb version of chicken scrapple. I'll let you know how it comes out in a day or two. 1st thing is to boil it till the meat is ready to come off.
Diet Calendar Entries for 26 July 2017:
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1330 kcal
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Fat: 108.00g | Prot: 60.00g | Carb: 12.00g.
Breakfast: Olde Thompson Himalayan Pink Salt, Great Value 100% Lemon Juice, Bragg Organic Apple Cider Vinegar, Spring Valley Potassium Gluconate, Equate Complete Multivitamin. Dinner: Sundown Naturals Magnesium 500mg, Spring Valley Potassium Gluconate, Olde Thompson Himalayan Pink Salt, Bragg Organic Apple Cider Vinegar, Great Value 100% Lemon Juice, Great Value All Natural Spicy Brown Mustard, Roger Wood Lumber Jack Smoked Sausage. more...
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3864 kcal
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Activities & Exercise:
Walking (exercise) - 3.5/mph - 1 hour, Resting - 15 hours, Sleeping - 8 hours. more...
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 Comments
Check out Butter Bob on youtube..
26 Jul 17 by member: dboza
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How did the egg fast go Larry? Did I miss that?
26 Jul 17 by member: poppycom
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@poppycom - I pretty much maintained in about the same area. Went from 308.0 up to 309.4 and back down to 308.0 over an 8 day period.
26 Jul 17 by member: Trucker Larry
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Pressure cooker is best for doing all that and is a lot faster.
I make Kotosoupa Avgolemono from chicken left overs.
26 Jul 17 by member: Mindfull_Body
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If I were you, I would roast it, to get the meat off, then boil the bones.
27 Jul 17 by member: Rindaloo
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may I ask what u 'll do with the dissolved bones .thanks
27 Jul 17 by member: nevine riad
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I do know that if you boil them long enough, they go clay like (mostly). We add it to our dog's food.
27 Jul 17 by member: Rindaloo
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Roasting is fine to get a nice tasty meal, but there is always meat left over on the bones. If you have not used a pressure cooker in the past, I would suggest buying one, as they are useful for a plethora of dishes. Chicken stock can be taken from whatever meat is left plus the marrow from the bones. Little point in steaming too long as the bones will start to disintegrate the only use for them is as a filler with no nutritional value.
27 Jul 17 by member: Mindfull_Body
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Thats why I suggested boiling after roasting :D In the roast you get tasty meat and crispy skin. Then you boil the bones plus any meat adhering to them, for soup. Finally boil again to break down the bones. When a chicken comes into THIS household, it gets well used :p
27 Jul 17 by member: Rindaloo
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