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USERSMYNAME Posts: 164
3/15/19 2:04 P

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I buy chicken backs (sometimes also necks) from Whole Foods, which is the only place I have found them and I can get "Step 4" on the Animal Welfare Rating at WF. I usually buy around 5 pounds. I also buy 4 or 5 chicken feet. I rinse out the bloody parts from the backs and add them and the feet to a huge stock pot I bought just for this purpose. I cover everything with cold water and add a few tablespoons of apple cider vinegar. I cook on low heat and skim the scum/impurities for a while until not much more appears. Then I add aromatics, whole peppercorns and some salt (I add salt later to taste). I cook for 10-14 hours.

I use this for all my homemade soups and whenever stock is needed in a recipe. I also will sometimes just drink a mug of hot stock because it is so delicious and good for me. I store in Mason jars and for those jars I put in the fridge (as opposed to freezer) I make sure I have a thick layer of fat on top so it keeps much longer that the recommended 3 days until you have to boil it for 3 minutes.

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3/15/19 12:02 P

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Thanks for the tips. I always save bones from any meat or poultry to do bone broth but I never thought of putting veggies in the freezer for that purpose. I will start doing that.

Edited by: GERI0917 at: 3/15/2019 (12:06)
"You have been purchased at a price. Therefore, glorify God in your body." 1 Cor. 6:20


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ENGINEERMOM's Photo ENGINEERMOM Posts: 1,184
3/12/19 11:57 A

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I do it almost exactly like EATREALFOOD:

I keep two ziploc bags in the freezer, one for veggie scraps, one for bones. When I accumulate enough of both, I make a batch in my big crockpot.

Typical inclusions: onion peels, garlic peels, celery leafy tops, carrots peels, bones from roast chicken, thyme, sage, pinch of rosemary, bay leaves. I pack everything pretty tightly into my crockpot, then just cover with water. I typically use the bones from two whole chickens.

I simmer on low overnight, then on "keep warm" all the next day, then strain, cool, and freeze or refrigerate if I'm going to use it soon. Mine typically sets up like jello (the collagen and connective tissue break down into gelatin with the long soak in hot-but-not-boiling water). I typically don't need salt, as the bones have enough from being prepared.

I like drinking it as a warm evening drink, or as a snack in the afternoon on a cold day.

Take life one day at a time - enjoy today before you worry about tomorrow.


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CONTRARYWIFE's Photo CONTRARYWIFE SparkPoints: (6,019)
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3/10/19 5:09 P

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I save up chicken bones in the freezer and make a batch once or twice a year. I use leftover rotisserie chickens as well as bones left from family value packs of bone-in breasts. I broil everything in the oven to get it nice and brown (and cook the raw bones) and then cover with water and simmer. I, too, like to add some bay leaves, carrot, celery, and onion for flavor. Thyme is also good.



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JUSTEATREALFOOD's Photo JUSTEATREALFOOD Posts: 3,031
3/10/19 1:19 P

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I usually use chicken or turkey bones leaving a little meat on them for flavour. I add carrots, celery, onion (with peel for colour), bay leaf, salt, pepper and some apple cider vingar (I read that pulls more minerals out of the bones). I try and simmer my broth for 8 hours or overnight (crock pot) to get the most out of the bones.

Strain, cool and then freeze.

If it gels up like jello when it’s cool I know it’s going to be full of good stuff!




Edited by: JUSTEATREALFOOD at: 3/10/2019 (13:21)
JERF - Just Eat Real Food

I'm not a doctor or dietitian. I'm just a real whole foods nutrition nerd.

I eat mostly vegetables, fats, meats, some fruit and dark chocolate. Unprocessed and preservative free food. And it's changed my life!

5'4"
Maintaining since 2012
42 years old
2 kids

Lowering my A1C and keeping my blood sugar levels steady eating LCHF.


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GRAMCRACKER46's Photo GRAMCRACKER46 Posts: 2,131
3/10/19 11:37 A

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Michellexxx yes that’s correct. I use a turkey carcass or the absolute best is oxtails. I just ask the butcher for the bones.

People! read the INGREDIENTS

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”
- Ann Wigmore

Sharon from Florida




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MICHELLEXXXX SparkPoints: (13,236)
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3/10/19 4:26 A

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Am I doing it correctly? I take my leftover bones, add water, and simmer on stove for a few hours. Then I strain it, and freeze it.


"For God so loved the world that he gave his one and only Son, that whoever exercises faith in him shall not perish but have eternal life." John 3:16


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ELENGIL's Photo ELENGIL Posts: 1,294
3/9/19 9:17 A

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Pretty much anytime I have bones on my hands. emoticon

I practice intermittent fasting and keto
Diet Doctor Dr. Jason Fung www.dietdoctor.com/authors/d
r-jason-fung-m-d

Intensive Dietary Management idmprogram.com/blog/
Guide to low carb eating www.dietdoctor.com/low-carb/
keto/visual-guides

About The Obesity Code www.bewell.com/blog/q-dr-jas
on-fung-book-obesity-code/

Keto Christina www.youtube.com/channel/UCqP
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INTOTHENEW's Photo INTOTHENEW Posts: 697
3/9/19 8:40 A

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Yes

There is no bad food, only bad cooks.
POPSECRET's Photo POPSECRET SparkPoints: (93,850)
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3/9/19 8:31 A

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I do sometimes...like after Thanksgiving or when I happen to buy a rotisserie chicken.



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JUSTEATREALFOOD's Photo JUSTEATREALFOOD Posts: 3,031
3/9/19 7:08 A

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emoticon

JERF - Just Eat Real Food

I'm not a doctor or dietitian. I'm just a real whole foods nutrition nerd.

I eat mostly vegetables, fats, meats, some fruit and dark chocolate. Unprocessed and preservative free food. And it's changed my life!

5'4"
Maintaining since 2012
42 years old
2 kids

Lowering my A1C and keeping my blood sugar levels steady eating LCHF.


 current weight: 130.0 
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MICHELLEXXXX SparkPoints: (13,236)
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3/9/19 3:55 A

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Anyone else make their own bone broth?

"For God so loved the world that he gave his one and only Son, that whoever exercises faith in him shall not perish but have eternal life." John 3:16


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