This is my home made bone broth chicken soup before heating of course. Chicken broccoli carrot onion celery. Yum!
Diet Calendar Entry for 18 September 2023:
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1730 kcal
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Fat: 59.19g | Prot: 77.65g | Carb: 177.90g.
Breakfast: Sugar, Carrington Farms Matcha Tea Powder , Sugar, Whole Milk. Lunch: Whole Milk, Egg, Calavo Avocado, Apples . Dinner: Voortman Cookies'n Creme Wafers, Mixed Vegetables (Drained Solids, Canned) , Chicken Drumstick (Skin Eaten), Pacific Natural Foods Organic Chicken Bone Broth, Black Beans (Canned), Brown Rice, Peanuts, Plain Yogurt, Founders Dirty Bastard Scotch Ale. Snacks/Other: Peanuts, Cold Stone Creamery Caramel, Oatmeal. more...
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Comments
That’s on my menu for tomorrow night . Your broth looks amazing
18 Sep 23 by member: ocean_girl
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ocean_girl yes I just had a bowl and it tends to get better after a few days in the frig! So healthy. I could live in it
18 Sep 23 by member: chicago ken
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18 Sep 23 by member: chicago ken
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Power food! Looks great!!
19 Sep 23 by member: StormsGirl
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Stormsgirl yes it’s my favorite thing to cook. Takes 6 hours minimum but it’s worth every teaspoon!
19 Sep 23 by member: chicago ken
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19 Sep 23 by member: 66Pack
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Looks great! How do you make chicken bone broth? Would love to learn :)
19 Sep 23 by member: ZyberGypsy
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ZyberGypsy yes it’s pretty easy. I use a 2 gallon pot. Put the bones in so that they are 2” under the water line. I use zero water filters for water purity but tap will work as well. I put 1 tablespoon of salt in such a large amount as 2 gallons (you don’t have to add salt while cooking). Bring to a rolling boil then back it off to very low boil with the top on. For quicker done time you can leave the lid open a crack so it reduces quicker. Usually a quick batch can be done in 90 minutes. I prefer to use this method and add water accordingly as it burns off for the first 4 hours then cover completely for the last two hours.
19 Sep 23 by member: chicago ken
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Bones from a couple of Walmart smoked rotisserie chickens in the crock pot add in a couple of Bayleaves , salt n pepper, med onion cut into chunks, few carrots. Fill with water and cook on high to a boil then low overnight. Strain bones and coarse stuff out and cool to refrigerator temp. Clean the fat off the top and warm to liquify and put in pint mason jars. Yum!
20 Sep 23 by member: 66Pack
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66Pack. Yes that’s how you do it! I have a thing where I’ll take the bones out after 3-4 hours and then cook my chicken in the pot for 40 minutes. Then I remove the chicken and debone it. Put my veggies and seasoning in for about another 45 minutes. Put the chicken back in and then simmer on low for an hour. I have found that you can recycle the bones (by refreezing) for a weaker broth in the future. But I’ve never used them three times.
20 Sep 23 by member: chicago ken
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