Got the makings of chicken stock in the crock pot, think I’ll let it go low and slow all night.
Got the makings of chicken stock in the crock pot, think I’ll let it go low and slow all night. There’s bones on the bottom, then I threw in two smashed cloves of garlic, a tablespoon of apple cider vinegar and two bay leaves (both help leach out minerals from the bones), some peppercorns, parsley stems, frozen celery/onion scraps and carrot greens. Added fresh mini peeled carrots, since I only had two small tops to throw in. Dis gon’ be gud.
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That looks so good! Mmmm
Thanks, but wait til you see it when the veggies and bones are all cooked down. It’s gonna be disgusting glop! Glad I got these fine wire mesh strainers this summer.
*Tasty disgusting glop ^
🙂
lol
I mean, once I filter out the glop, the end result IS TASTY.
Of course!
I wish I had the dedication to save more of my scraps and such 🙁
I don’t think of it as dedication, I simply take the scrap bag out of the freezer, and swipe the scraps to the side while chopping for a meal or salad, and instead of throwing them away (and making my trash can stink for days before I need to empty it out), I add them to the bag and put it in the freezer 😉 I am so frugal I can’t afford to throw them out, PLUS, store-bought broth tastes nasty, has no fat or healthy gelatin in it, and is full of crap like sugar and starches.
In the autumn and winter months I make more of an effort to save my trimmings, but lately, I ditch ’em because it too flippin’ hot to boil it all down for hours. It’s cooling off now, so soup time is upon me! FINALLY.
Store bought IS awful! I can’t with all that salt, and I swear, even some of the good brands taste like the waxed cardboard box they are packaged in.
An electric crock pot doesn’t heat up the kitchen. I’ve been needing gut-healing broth asap. This new lifestyle is making my body crave it, and the bag of chicken bones and vegetable scraps in the freezer was full.
Damn, my place has smelled amazing ALL night and now that I’m out at my desk and closer to the kitchen, it’s so intense. I want so badly to try some now…but I also know that if I let it go to 24 hours, it will be even better tasting and richer. I want to really make sure it gets all that gelatin. Maybe I’ll scoop out a small cupful and put it in the fridge to see if it gels up.
Bobbi Jo Woods let me know how this comes out and I’m totally doing this!
Tasted! Too much celery. Way too much. The veggies weren’t completely cooked to mush yet, so I retrieved all the celery from the pot and put the lid back on, after swiping a mugful with a soup ladle. I put the mug in the fridge, we shall see how it gels up, will leave it in the pot 6-7 more hours.
Bobbi Jo Woods can I ask why you need it to gel up?
Megan V absolutely! The gelatin and other stuff in broth made from bones is good for my gut. I’m still not fully adapted to fat-digesting (still a little bathroom drama – I don’t always get action every day and often, it’s too loose for comfort) so I need to feed the good bacteria in my gut (I use and eat probiotics like sauerkraut), and also those things will heal my gut.
If you ever had your mom or dad or a grandparent tell you chicken soup is healing, they weren’t kidding 🙂 It’s also good for other things besides healing your gut:
http://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/
i need to do this.. thats awesome
I just do it to be thrifty and also because I’ve turned into this domesticated old lady who likes doing things in the kitchen-slash-foreveralone-mad-scientist.