Broth is done.
Broth is done. Turned out pretty good for my first try w/bones. Seven pints resulted. I think next time I want to use either more bones or less water, this didn’t gel up as much as I’d hoped.
More info/close to the method I followed:
http://www.theyummylife.com/Slow_Cooker_Chicken_Broth
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Once it gets cold it should really jelly up. 🙂
Maybe. I pulled a small ladleful out this morning and stuck it into the fridge til lunch time and it only had some tiny blobs. But that was before I cooked it another 6 hours
More bones will definitely make it jell up more, that is some good healthy stuff. Helps your bones, joints, nails and skin. 🙂
I need it to heal my gut, too. This lifestyle is good, but I’m still bloated all the time, gotta repair it
I get that if I eat too much broccoli or cauliflower. Just eating too many veggies can do my stomach in. Not fun.
🙁
I think once you start to eat them more regularly, it becomes less of an issue. At least, true in my experience.
Sauerkraut so far, is my best probiotic source
I don’t do yogurt anymore because even the plain stuff is about 15-20 g carbs per serving, and my whole daily intake is ~20 g.
I recently found out my store carries whole milk yogurt, which is slightly lower in carbs and also sugar, so I may be getting a carton ($4.99 for 32 oz) to make yogurt “cheese” with, which would break down to about 2-3 g carbs per 2 TB (1 oz) serving – 1 cup of the yogurt is 12 carbs, and frankly, cream cheese is getting really expensive, so draining yogurt in the fridge overnight in cheese cloth to make a similar spread/dip might be a good and cheap option.