Guest guest Posted October 21, 2006 Report Share Posted October 21, 2006 You can use any parts, although I've found that legs make the tastiest broths and soups. mamaandchild wrote: > I have a question that may sound silly, but as a vegetarian for over > 15 years, I'm not sure I know the answer... When I am making chicken > broth with 'chicken parts' - what parts am I using? Does it matter if > I use breast, thigh, etc.? Can I buy a package of ckicken breast and > use that? I went to TJ's looking for a package of fresh parts in a > variety pack, but only found the meat packaged by the individual > parts. I'm confused! Thanks SO much, Corey > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2006 Report Share Posted October 21, 2006 Corey, You need bones of some sort in order to make broth. Chicken breast by itself won't work. Charlene I have a question that may sound silly, but as a vegetarian for over 15 years, I'm not sure I know the answer... When I am making chicken broth with 'chicken parts' - what parts am I using? Does it matter if I use breast, thigh, etc.? Can I buy a package of ckicken breast and use that? I went to TJ's looking for a package of fresh parts in a variety pack, but only found the meat packaged by the individual parts. I'm confused! Thanks SO much, Corey ------------------------------------------------------------------------------ No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.408 / Virus Database: 268.13.8/489 - Release Date: 10/20/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2006 Report Share Posted October 21, 2006 Dark meat(legs and thighs) make the most flavorful broth, but you can use breasts also. You can also use a whole chicken. Meleah scd 05/06 iel 3.5yrs. asd, Ethan 5yrs., Mark 18mths., both nt Chicken broth >I have a question that may sound silly, but as a vegetarian for over > 15 years, I'm not sure I know the answer... When I am making chicken > broth with 'chicken parts' - what parts am I using? Does it matter if > I use breast, thigh, etc.? Can I buy a package of ckicken breast and > use that? I went to TJ's looking for a package of fresh parts in a > variety pack, but only found the meat packaged by the individual > parts. I'm confused! Thanks SO much, Corey > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2006 Report Share Posted October 23, 2006 I make chicken broth all the time. Frugal cooks use up the parts no one eats, gourmet cooks prefer the flavor of homemade. Years ago, I compared the prices by-the-pound of choice parts and whole chickens, and the cost of a small can of broth, and decided that I could afford to be a lazy person with chicken. So what I do, is buy a three-pack of Costco chickens. Take two (all that fits in my small convection oven) and put the chickens with herbs, garlic, whatever, into the oven to roast (one will be dinner, the other, cooled while we eat and then slipped in a one-gallon bag as a " convenience food " prebaked chicken, chilled or frozen.) Take the parts that were inside the chickens (neck, giblets, whatever) and cover them with water, set aside for a while or put on a low simmer. An hour later, eat one chicken for dinner (cooling extra chicken.) After dinner, take the remains of the dinner chicken, and put the wing tips, bones, backs, skin, anything I am too lazy to shred off the chicken, even chicken bones off my family's plates, and simmer them for maybe an hour. Pour the broth into tall jars, cool to room temperature. Put in the refrigerator overnight and skim the fat off the top the next day. Voila, defatted chicken broth. It usually is nicely gelled, full of those good things broth has a reputation for having. If you have time, pets, or are very frugal, you can mess with the meat and stuff left in the pan. My dog likes bits of warm meat and skin mixed in with his dog food; my chickens like to pick over the refrigerated carcass of their species the next day (poo to those who think chickens are natural vegetarians) but really, you still come out ahead financially if you just toss the bones and scraps in the trash. Lorilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2006 Report Share Posted October 23, 2006 Thanks for all the ideas, everyone. I hope I don't pass out - just reading about all the things you can do with a chicken made me light headed! Oh well, anything for the kids, right? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2006 Report Share Posted October 23, 2006 Lorilyn, Gee whilikers, my dachshunds would eat cooked chicken, but they'd also look at me like, " But MOM, you RUINED the giblets by COOKING them! " <grin> My dachshunds don't eat dog food -- they, too, are grain free, and in fact, taking them grain free was what led me to find SCD for myself. I save a lot of broth from roasted chicken, myself. I also have a farmer who give me free chicken feet.... the dachshunds want those, too! -- Marilyn (New Orleans, Louisiana, USA) Undiagnosed IBS 25 Years, SCD Five Years Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 > > Lorilyn, > > Gee whilikers, my dachshunds would eat cooked chicken, but they'd also look > at me like, " But MOM, you RUINED the giblets by COOKING them! " > > <grin> My poodles eat SCD and love yogurt. They are on a mixture of raw animal protein (human grade) with vegetables added, a snack of raw ground bones and meat and dessicated dried liver as a small treat. They also receive a probiotic and absolutely no grain. The breeder thinks I;'m nuts and the vet thinks I'm a genius! Carol F. SCD 6 years Scarlett 13 years red mini poodle Remy 5 years, black 5 lb. toy poodle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 I have a follow-up question about the chicken broth. I have been making " bone broth " (thanks to the suggestions of a fellow SCDer in my area) for several weeks now. However, I don't add any water--wondering if this is correct. Basically, I put a whole organic chicken in the crock pot without water and cook for ~12 hours. A good amount of chicken juice is generated from this alone. Then I take the meat off the bones and save it for chicken pancakes. Then I return all the bones to the juice of the chicken (still no water added) and cook the bones in the chicken juice for ~12 hours. I imagine this is pretty concentrated stuff--wondering if others do the same and if there's anything worng with this. Thanks, Audrey Mom to Liam 2.9 ASD (SCD since mid 9/06) The information contained in this message may be privileged, confidential, and protected from further disclosure. If the reader of this message is not the intended recipient, please be advised that any dissemination, distribution or copying of this communication is prohibited. If you receive this message in error, please contact us immediately. Thank you. > >Reply-To: pecanbread >To: <pecanbread > >Subject: Re: Chicken broth >Date: Mon, 23 Oct 2006 15:23:22 -0700 > >I make chicken broth all the time. Frugal cooks use up the parts no one >eats, gourmet cooks prefer the flavor of homemade. Years ago, I compared >the prices by-the-pound of choice parts and whole chickens, and the cost of >a small can of broth, and decided that I could afford to be a lazy person >with chicken. > >So what I do, is buy a three-pack of Costco chickens. Take two (all that >fits in my small convection oven) and put the chickens with herbs, garlic, >whatever, into the oven to roast (one will be dinner, the other, cooled >while we eat and then slipped in a one-gallon bag as a " convenience food " >prebaked chicken, chilled or frozen.) Take the parts that were inside the >chickens (neck, giblets, whatever) and cover them with water, set aside for >a while or put on a low simmer. An hour later, eat one chicken for dinner >(cooling extra chicken.) After dinner, take the remains of the dinner >chicken, and put the wing tips, bones, backs, skin, anything I am too lazy >to shred off the chicken, even chicken bones off my family's plates, and >simmer them for maybe an hour. Pour the broth into tall jars, cool to room >temperature. Put in the refrigerator overnight and skim the fat off the >top the next day. Voila, defatted chicken broth. It usually is nicely >gelled, full of those good things broth has a reputation for having. > >If you have time, pets, or are very frugal, you can mess with the meat and >stuff left in the pan. My dog likes bits of warm meat and skin mixed in >with his dog food; my chickens like to pick over the refrigerated carcass >of their species the next day (poo to those who think chickens are natural >vegetarians) but really, you still come out ahead financially if you just >toss the bones and scraps in the trash. >Lorilyn > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 I'm not sure there's anything technically *wrong* with doing that. I do the crock-pot chicken, too..... and LOVE all that wonderful broth you end up with. I always add more water when returning the bones and cooking up broth, just because I want MORE of it! Patti Re: Chicken broth I have a follow-up question about the chicken broth. I have been making " bone broth " (thanks to the suggestions of a fellow SCDer in my area) for several weeks now. However, I don't add any water--wondering if this is correct. Basically, I put a whole organic chicken in the crock pot without water and cook for ~12 hours. A good amount of chicken juice is generated from this alone. Then I take the meat off the bones and save it for chicken pancakes. Then I return all the bones to the juice of the chicken (still no water added) and cook the bones in the chicken juice for ~12 hours. I imagine this is pretty concentrated stuff--wondering if others do the same and if there's anything worng with this. Thanks, Audrey Mom to Liam 2.9 ASD (SCD since mid 9/06) Recent Activity a.. 19New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 I never tried it this way. You will have a very condensed broth, probably very tasty but expensive; sort of like the condensed flavor- adding concentrates. I also don't know if the gelatinous parts would be dissolved this way; is enough " juice " generated to cover the bones and joints, or do you really count on the steam to get to them? Traditional French cooking uses a little wine or vinegar to hasten the breakdown of the meat, etc (deglazing a pan with a little, before adding the water) and Adele recommended adding a little vinegar to the pan when making broth, for health reasons (she said not to worry about the flavor, it would boil off.) So I don't really know if your way is the same. Is your broth gelatinous when chilled? If so, I would trust it more. Lorilyn Re: Chicken broth >Date: Mon, 23 Oct 2006 15:23:22 -0700 > >I make chicken broth all the time. Frugal cooks use up the parts no one >eats, gourmet cooks prefer the flavor of homemade. Years ago, I compared >the prices by-the-pound of choice parts and whole chickens, and the cost of >a small can of broth, and decided that I could afford to be a lazy person >with chicken. > >So what I do, is buy a three-pack of Costco chickens. Take two (all that >fits in my small convection oven) and put the chickens with herbs, garlic, >whatever, into the oven to roast (one will be dinner, the other, cooled >while we eat and then slipped in a one-gallon bag as a " convenience food " >prebaked chicken, chilled or frozen.) Take the parts that were inside the >chickens (neck, giblets, whatever) and cover them with water, set aside for >a while or put on a low simmer. An hour later, eat one chicken for dinner >(cooling extra chicken.) After dinner, take the remains of the dinner >chicken, and put the wing tips, bones, backs, skin, anything I am too lazy >to shred off the chicken, even chicken bones off my family's plates, and >simmer them for maybe an hour. Pour the broth into tall jars, cool to room >temperature. Put in the refrigerator overnight and skim the fat off the >top the next day. Voila, defatted chicken broth. It usually is nicely >gelled, full of those good things broth has a reputation for having. > >If you have time, pets, or are very frugal, you can mess with the meat and >stuff left in the pan. My dog likes bits of warm meat and skin mixed in >with his dog food; my chickens like to pick over the refrigerated carcass >of their species the next day (poo to those who think chickens are natural >vegetarians) but really, you still come out ahead financially if you just >toss the bones and scraps in the trash. >Lorilyn > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2006 Report Share Posted October 27, 2006 Hi Lorilyn, Thanks for the advice; yes, the broth is gelatinous when it's chilled and there is enough of it to cover all the bones when I'm cooking it (without any additional added water). It's very strong, but my son seems to take it just fine (in medicinal doses). -Audrey The information contained in this message may be privileged, confidential, and protected from further disclosure. If the reader of this message is not the intended recipient, please be advised that any dissemination, distribution or copying of this communication is prohibited. If you receive this message in error, please contact us immediately. Thank you. > >Reply-To: pecanbread >To: <pecanbread > >Subject: Re: Chicken broth >Date: Thu, 26 Oct 2006 10:51:06 -0700 > >I never tried it this way. You will have a very condensed broth, probably >very tasty but expensive; sort of like the condensed flavor- adding >concentrates. I also don't know if the gelatinous parts would be dissolved >this way; is enough " juice " generated to cover the bones and joints, or do >you really count on the steam to get to them? Traditional French cooking >uses a little wine or vinegar to hasten the breakdown of the meat, etc >(deglazing a pan with a little, before adding the water) and Adele >recommended adding a little vinegar to the pan when making broth, for >health reasons (she said not to worry about the flavor, it would boil off.) >So I don't really know if your way is the same. Is your broth gelatinous >when chilled? If so, I would trust it more. >Lorilyn > > Re: Chicken broth > >Date: Mon, 23 Oct 2006 15:23:22 -0700 > > > >I make chicken broth all the time. Frugal cooks use up the parts no one > >eats, gourmet cooks prefer the flavor of homemade. Years ago, I >compared > >the prices by-the-pound of choice parts and whole chickens, and the >cost of > >a small can of broth, and decided that I could afford to be a lazy >person > >with chicken. > > > >So what I do, is buy a three-pack of Costco chickens. Take two (all >that > >fits in my small convection oven) and put the chickens with herbs, >garlic, > >whatever, into the oven to roast (one will be dinner, the other, cooled > >while we eat and then slipped in a one-gallon bag as a " convenience >food " > >prebaked chicken, chilled or frozen.) Take the parts that were inside >the > >chickens (neck, giblets, whatever) and cover them with water, set aside >for > >a while or put on a low simmer. An hour later, eat one chicken for >dinner > >(cooling extra chicken.) After dinner, take the remains of the dinner > >chicken, and put the wing tips, bones, backs, skin, anything I am too >lazy > >to shred off the chicken, even chicken bones off my family's plates, >and > >simmer them for maybe an hour. Pour the broth into tall jars, cool to >room > >temperature. Put in the refrigerator overnight and skim the fat off the > >top the next day. Voila, defatted chicken broth. It usually is nicely > >gelled, full of those good things broth has a reputation for having. > > > >If you have time, pets, or are very frugal, you can mess with the meat >and > >stuff left in the pan. My dog likes bits of warm meat and skin mixed in > >with his dog food; my chickens like to pick over the refrigerated >carcass > >of their species the next day (poo to those who think chickens are >natural > >vegetarians) but really, you still come out ahead financially if you >just > >toss the bones and scraps in the trash. > >Lorilyn > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2010 Report Share Posted September 16, 2010 I have a question about the broth. I know bone broth has immense benefits when made w/bones. What if you make broth with boneless chicken breasts (and the carrots/onions, etc)? Do you still get the benefits of broth, like the anti-inflammatory/minerals and soothing affect. Thanks!celiac, IBS, maybe a parasitetrying hard not to eat too advanced foods Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2010 Report Share Posted September 16, 2010 No. Its the bone that contains calcium, gelatin +++ And it will not get so much flavor.. karianne www.scdandme.com > > I have a question about the broth. I know bone broth has immense benefits when made w/bones. What if you make broth with boneless chicken breasts (and the carrots/onions, etc)? Do you still get the benefits of broth, like the anti-inflammatory/minerals and soothing affect. > > Thanks! > > > celiac, IBS, maybe a parasite > trying hard not to eat too advanced foods > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2010 Report Share Posted September 17, 2010 As someone already said, the bones add a lot of minerals, gelatin, etc., that you don't get from boneless breasts. Besides, chicken with bones still attached is already cheaper than boneless breasts, so that's better on all counts for making broth. > > I have a question about the broth. I know bone broth has immense benefits when made w/bones. What if you make broth with boneless chicken breasts (and the carrots/onions, etc)? Do you still get the benefits of broth, like the anti-inflammatory/minerals and soothing affect. > > Thanks! > > > celiac, IBS, maybe a parasite > trying hard not to eat too advanced foods > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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