Cooking & Baking
Related: About this forumMaking Chicken Bone Broth in a crock pot today.
I have a small 2qt size crock pot, 8 wings, half an onion and 2tablespoons of apple cider vinegar. After 4 hours, I'm starting to smell that good smell.
I do like soup.
blm
(113,064 posts)Warpy
(111,270 posts)Around here, skin, bones and anything else you'd want to put into a soup is butchered out, the bones going to agriculture and the skin going to McNuggets. Even wings are showing up skinless and without that 3rd part.
irisblue
(32,980 posts)I do have a bag of frozen bones from rotisserie chicken to add tomorrow, maybe.
Retrograde
(10,137 posts)ive seen boneless parts, but every store in my area has whole chickens - with necks,gizzards and other innards. If you shop the right places you can even get feet
Kota
(901 posts)I add ginger, peppercorns and bay leaves.
dweller
(23,641 posts)are the secret ingreds... just 2-3 cloves, Tb thyme to 1 birds worth
✌🏼
irisblue
(32,980 posts)dweller
(23,641 posts)sorry, should've stated
✌🏼
irisblue
(32,980 posts)I'll be using it as a base for soup soon.
Some will be frozen in ice cube trays.
I do want it as thick and flavorful as possible.
Laura PourMeADrink
(42,770 posts)dem in texas
(2,674 posts)it will "pickup" the taste of a bland soup. The vinegar taste and smell cook away in a few minutes.
irisblue
(32,980 posts)I used white vinegar, about 2 Tablespoon last year, didn't work, the taste was too intense for ne This batch, I used ACV, 1 Tablespoon and it worked well.
White Vinegar -4-7% acidic
Apple Cider Vinegar-5-6%acidic
I never thought to use Balsamic, Malt, or Rice vinegars for this batch.
dem in texas
(2,674 posts)I could eat soup every day. I also make chicken bone broth in my crock pot. I buy a bag of frozen chicken wings (the ones used to make buffalo chicken wings). Bones in the chicken are a must for a good broth. When I make it, I add a chopped onion, 2 or 3 chopped celery stalks and a few cloves of garlic plus salt and pepper and let it cook on low overnight. Smells so good in morning.
I usually strain the broth and use as a base for other soups. I try to get 2 quarts, use one quart right away and freeze the other quart to use later.
mitch96
(13,911 posts)I mostly eat vegetables at my meals but I love my chicken bone broth.. I have a local butcher shop that sells any kind of meat and bones. They sell a "bag of bones for a buck" deal that can't be beat.I also get a few chicken feet as they have lots of collagen that give the broth that nice mouth feel..
Umami?.
I use a pressure cooker. I cut up an onion, nothing fancy and sauté it in the pressure cooker. when they get soft I throw in about a half head of rough chopped garlic. When soft throw in two stalks of rough cut celery, and two cut up carrots. Then the bones and water to the ¾ line go in. A bit of salt, pepper corns, clove,coriander and cumin (all the "c's" in my spice rack) and a bay leaf.
Batten down the hatch on the pressure cooker and bring to pressure. When it whistles I drop it down to just a slight hiss and cook for 4 hours. when done throw in a tsp of apple cider vinegar ,salt to taste, strain out the bones and used up veg.. Makes about 10 cups with my pressure cooker. I'm good for a week. When I'm hungry I nuke a cup and I'm good to go for a whole...
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