I usually critique martial arts training videos and hand to hand combat drills, but I stumbled on this video. Would you recommend lime juice and/or a small jalapeño for flavor? Thanks
Liked and subscribed,thanks super glad I found your simple instructions as ii wasn’t never allowed in the kitchen,I am the youngest of a large family and the kitchen was somewhere the older kids helped out and us youngest we’re ousted out so not so comfy in the kitchen,they call it domesticated.im 59 and still not,so delicious thank you,u remind me so much of my niece who’s the daughter of the oldest sister,she’s amazing in the kitchen too☮️,Caio Girl🌎☮️🙏💜
Tarifleriniz MÜKEMMEL👍👏Fakat maalesef İngilizce bilmiyorum.Türk bir bayanım.Çeviri diline;TÜRKÇE DİLİNİ DE,EKLER MİSİNİZ,AÇAR MISINIZ?🙏🌺Özellikle bu tarifinizi hemen Türkçe dili ekleseniz ne iyi olur💙
You went through all the trouble of getting an organic chicken then said nothing about organic vegetables or using ACV but didn't mention it should contain the mother. But worst of all you used tap water for the broth...
Love the recipe, but the cross contamination is pretty bad here. I understand, your attention was most likely diverted by doing the video and concentrating on what you were going to say along with the process. Will check if your channel is still active.
If I had to rely on you cooking my dinner I would die of starvation waiting, There is a faster way to get the same results you are trying to achieve,put all the carcas bones in a professional blender like a Vitamix, the Rolls Royce of blenders, give the bones a good blend,put all into the pressure cooker and cook for 30 minutes on high pressure, then strain through a sive into a container to cool,then freeze in small containers,the whole process can be done,cooking the chicken 🐔and making the stock to make Yidish Penicillin later, just around 1hr 20 minutes, 24 hours ,Gordon Ramsay 😵💨 would go absolutely spare,he would have a total breakdown,make sure all knives🔪are securely locked 🔒 away out of his reach 😋✋🔪 and start praying 🙏for deliverance.
incomplete. I found it incomplete. very disconnected with her thoughts. I appreciate the sentiment. I appreciated it all up to the end. I am not a cook. I was looking to add this to my diet as I want to heal herniated discs in my neck and back. What to do with the bones and rest of the contents?? I see the two mason jars, but.....do we just throw away the bones and carrots and celery and stuff??
Informative video... And it is nicely done. I have subscribed to your channel. Hope you can extend your support by subscribing to my channel too. Also, request you to provide me your valuable suggestions, as this would help me to improve my channel. Thanks
This is 2020 now and recipes have changed 24 hours is too long of cooking time extracts the heavy metals free glutamate and histamines from the bones not good and letting it cool 24 hours is a good breeding ground for bacteria
postino793 you will have to research it I have read many articles about the adverse side affects of bone broth especially people with auto immune diseases
Thanks!! 🥰 I freeze everything in glass jars...just don't fill as high! Plastic leaches into food...hate to ruin that beautiful organic expensive, chicken🍗!!!☺️
I know that this is 10 months later but! NO, don't toss the chicken in the bin. I's not any different then boiled chicken. Put the chicken on a try and pull it apart with your hands! use the meat the way you would if you baked it or boiled it. It was her first vid and left a lot of steps out. 2 hints. If your boiling a chicken, only for the meat and not worried about the liquad, let the water boil first and carefully slide the cold chicken in the water. bring it back up to a boil and turn it down to simmer for around 45 min and then remove from the water and cool it. by dripping the cold chicken into boiling water, seals the skin and you don't loose any of the juices. DON'T SALT THE WATER. salt draws out the juices. If your making a broth, put the cold chicken in cold water and follow her instructions! Salting the water, draws the juices out of the chicken to make a rich stock.
