Healthier to freeze in canning jars , wide mouth jars are best because when you run it under cool water , you can slide out frozen broth into a pot. Just leave an inch of space for expansion ,when freezing.
I have an old cookbook first printed in 1976 called "More With Less". My favorite recipe from that book is "2 meals for 4 people from a 3 lb chicken". You've come very close to this. Simple is good, and use everything is a good approach. And I love your sink. I haven't looked yet, but I hope you're still making videos, it's such an adventure.
Good job with your tutorial. By the way, you mentioned not storing foods in glass mason jars in the freezer. You are partially correct. The quart Mason jars in your video are "regular mouth," and that style is not recommended for freezing by the National Center for Home Food Preservation due to the narrow neck. You are correct that breakage could happen. However, wide-mouth jars can be used in freezing ... the smaller jelly jars work best.
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🌎☮️🙏💜
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
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 have never heard of using vinegar for a stock or broth but I see other vids using it in a slow cooker. On a stove top I have never used vinegar and never heard of it in culinary school. You can get more flavor by roasting your bones and veggies but I never do because I am lazy.
The theory is the vinegar is supposed to pull the nutrients out of the bones. I use organic Apple Cider with the mother. You may already know this since it a year later since you posted this.
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💙
Hi there, l would just like to say l have been drinking bone broth chicken & beef for a good number of years now Now & my head still looks like an egg, not a bloody healthy hair in sight.🤫 but l still drink it coz it is lovely and tasty. Like your videos 👍
Seriously! Came back to comment again. I’ve been using my bone broth (and the chicken) all week for soups, other meals, and just drinking it straight! Thank you so much!
Where did you get that plastic bowl is that some kind of special bowl use for something special? I do have a question about freezing in jars I thought you could cannot do that?
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??
Great recipe, well done! I do recommend not putting any food you will eat anywhere near plastic. When you pour hot water into a plastic container, plastic leaches into the food. It's a shame to create such healthy food then let plastic chemicals leach into it. Don't store broth frozen in plastic bags. Use the glass jars, and fill to two inches below rim to allow for expansion when frozen.
You might be too busy to respond but I was wondering what you did with the meat for the chicken. Did you use it for food or was all the nutrients taken out of it so it was just thrown in the trash?
I'm a little insane when it comes to cross-contamination even though my house stuttered I watch to touch the giblets pick up the crockpot and touch the handle of the sink . Aahahahahahhahah.I love your crockpot I would suggest swapping out the vegetables halfway .
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.
Leaving it to cool for an hour or more is very dangerous. That's how food poisoning occurs. You need to transfer everything to a large pot or bowl that isn't glass, and fill the sink with the coldest water possible and ice, and then put the pot or bowl into the ice bath to cool it down as quickly as possible.
You're partially correct in that it's best to cool foods as quickly as possible, and an ice bath is a great way to do that, but food can safely rest in the temperature danger zone (40°-140° F) for up to four hours. Personally, I've left food out much longer than that and didn't get sick :-)
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.
great upload shame about the labelled chicken 99% chance it's not even organic or true free range especially if your an American citizen lol my advice would be to use the Acv=3tablespoons and half a lemon! don't forget a couple of bay leaves too, as well as a tea spoon of natural salty butter and maybe some cinnamon or turmeric.
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...
You used tap water? That defeats the purpose. It contains chlorine and fluoride not to mention unfliltered medications. Everyone else uses mineral water or some form of clean water.
5:15 That looks like a chihuahua facing down!!!!! Oh my God, are you sure your husband didn't swap it with the chicken while you were getting drunk? Is anyone missing a chihuahua?
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.
