Guest guest Posted November 5, 2009 Report Share Posted November 5, 2009 I have made chicken broth several times now. I have read at WAPF and in GAPS and SCD to make sure to eat the soft parts. What are the soft parts??? All I find are hard bones , cartlige (sp??), and skin. Also is it best to leave the skin on or take it off. We never have access to organic, grass fed. Susie ~ Quote Link to comment Share on other sites More sharing options...
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