Guest guest Posted July 16, 2002 Report Share Posted July 16, 2002 Hi all - I've been enjoying the chickens from a local farm this summer.... Ever since I learned about how very easy it is to make chicken broth, I can't stand to throw away any carcass! However, I've got quite a collection in my freezer! I think S. Fallon says to make chicken broth every week.....it just seems so hot to do so! too hot to make it and too hot to eat/drink it! any suggestion? Do you make broth year round? btw, I still have plenty of frozen broth from the spring batch..... TIA, Jane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2002 Report Share Posted July 16, 2002 hi, jane-- i'm assuming that your chicken carcasses came from chicken that you cooked? if you are cooking your chicken, then it's not too hot to make chicken broth, right? especially if you do it overnight. (if you're buying just the bones or if you're eating your chicken raw, forget the above.) as far as consuming the broth, get cool! i love cold soups and try to consume most of my food at room temp anyway. allene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2002 Report Share Posted July 17, 2002 > As for bones ... I'm experimenting with breaking them down by > fermenting and/or vinegar to feed the garden. Be aware that vinegar itself will kill plants, and it takes a week or two for the acetic acid to break down. So, don't apply your calcium solution to live plants. Another thing you could try with bones after they've been softened up by broth making is to smash them into smaller pieces with a hammer and then pulverize them with some water in a Vitamix. That would create a bonemeal slurry. Quote Link to comment Share on other sites More sharing options...
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