It’s all loosely related & all happened within the past 24 hrs so it’s getting lumped into one post.
I know i talk about bone broth (or stock…whatever) all the time. But thought I should note my ‘recipe’ has evolved a bit since i last blogged it (i’m assuming i’ve blogged it before).
- Bones reserved both from cooked chicken & raw de-boned chicken (i make it once a month, so however much i’ve accumulated in the freezer during that time).
- Lots of water
- Vinegar (i use apple cider, but that’s just ’cause i’m too lazy to go to the laundry room (5 feet away) to get the regular vinegar)
- Veggie scraps (broth should be ‘free food’. therefore i don’t use meat-on chickens or whole veggies anymore)
1) Put bones (frozen or thawed….probably thawed is best but you know me…) in large pot, cover with water as full as you can w/o worry about overflow. Add 1/4 cup (or so) vinegar, swish. Let sit for 1 hr.
** the vinegar step is totally optional. The purpose is that it helps to leach the minerals out of the bones**
2) Bring to a boil, skim (if you happen to be nearby when it foams…ok, both using raw bones & not skimming can supposedly lead to ‘off’ tasting broth…perhaps my tastebuds are immature or something, but i’ve yet to notice anything), then turn down to simmer.
3) simmer 24hrs.
4) yep. 24 hrs. (getting all those minerals (including calcium) out of the bones)
5) oh, if you happen to remember (i don’t always), add the veggie scraps the last hour or 2 before it’s finished.
6) let it cool (if you so desire anyway), strain (i use my sieve to scoop out the large masses & then pour through it into various large bowls)
7) cover w/plastic wrap (or whatever), transfer to fridge.
8) next day, skim off fat, transfer stock to freezer containers of choice. I’m currently using rubbermaid disposable food containers (they’re re-usable & dishwasher safe…WAY better than ziplocs). I store in 2 & 4 cup containers.
ok so for the fat. Quick “tip” to stretch every ounce of ‘goodness’ from your whole chicken: If I’m cutting up a raw chicken (for say, fried chicken), I cut/peel/pull off the skin & any fat that i can get at & ‘render’ it while i’m working on the chicken. As in, i put it on a lipped cookie sheet (sometimes on a rack, sometimes not) & let it cook at anywhere from 200 to 300 for however long it takes to get all the fat liquidated. Then i reserve that for…oh…frying the chicken (is that horrendous? cooking it in it’s own fat?), or biscuits or something. I don’t get enough to use it as the only frying fat, but it cuts back on some of the coconut oil i need to use. Leave me alone. It makes me feel thrifty.
Next up, fried chicken. Don’t worry I’m not posting the whole recipe. I just wanted to note that I make this every other week or so (it’s on ryan’s list of “please make this so i can have amazing lunches for work” dinners)…for a long time i was making it with sprouted garbanzo bean flour (w/salt, pepper & Parmesan cheese). But i’ve gotten lazy. The past few times I’ve used unbleached white flour. Tonight i added the addition of kefir milk to the “wet dunking solution” (egg & kefir milk) & it was AWESOME (buttermilk or thinned yogurt will suffice). After the super bowl I’ll go back to the sprouted garbanzo’s…mostly b/c I’m curious if it will still taste good after tonight’s version. Even Ryan liked the garbanzo flour version. But perhaps it was an “ignorance is bliss” kinda deal. We shall see.
For what it’s worth tonight we had sprouted rice with the white flour breaded chicken. First time I’ve ever sprouted rice. Worked great & tasted awesome as usual.