Found you today. I had a severe reaction to the bone broth I made. I'm so relieved to hear your explanation of what happened to me. I'm excited to try this!
Ah! I'm so sorry to hear that but yes it can be way too much for a body to handle. I still stick with meat stock and don't bother with bone broth (plus I don't like the taste of it!). Our bodies are all different and we have to adjust. I feel like you'll do better with this stock. Enjoy! --Rachel
Sweet Mountain Violet have you been on the meat stock?? I have been doing the GAPS nutritional protocol and that’s all I’ve been eating for nearly 2 months lol. It really is delicious but soup is getting tiresome. Oh well, I’ll keep doing it to heal if that’s what it takes! Also if anyone has some relaxation/ stress reduction remedies I would appreciate any advice. Because my symptoms can become very severe, (congestion, chronic cough, sneezing, wheezing) I am under a lot of stress and anxiety. I know this will hinder me from healing as well and need to do some more self care to relieve stress. I already do dry brushing occasionally and I do at least 3-4 detox baths a week. I also have a couple of Rubylux near infrared bulbs that I use a few times a week for detox. Any other suggestions? Thanks so much!! Hope you are healing also! ❤️❤️
Thanks for the instructions and reason for making homemade, which is always better! This looks easy and delicious. My comment is being added 11-3-22. By now you may have already switched the way you freeze your stock, but I’m recommending my favorite and very easy way: Souper Cubes! Like an ice cube tray but so much easier to remove frozen liquids. These are a silicone product that come in various sizes/shapes. I have the 2-pack of “1-cup extra large with lid. Each tray has four sections. Filled to the top line it is 1 cup, but there are also markings for 1/4, 1/2, and 3/4 cups. With the 2-pack I can freeze 8 1-cup servings at a time. Once frozen, the servings can then be transferred to a freezer Ziploc bag or other. We vacuum seal ours. The best feature of the Souper Cubes is how easy the frozen items are to remove. I invert the lid on the counter, place the Souper Cube on top and press down on each section using both hands. If frozen solid it may take a few tries. I rest my hand on the inverted bottom just to add some body heat. I seldom have problems and my hands are small and not very strong. I get no credit from Amazon or the Souper Cube company. I just happen to love their products!😊
Yes Susan Souper Cubes are great but when you're freezing 30...40 cups worth at once like I do sometimes, I'd have to take out a loan to afford them. ;)
I had no idea the difference between stock and broth. I’ve made broth for a few years now. And to know it’s just the whole chicken! I won’t even need to cook it first. Thanks for explaining this so well.
These are the type of videos I have been yearning for!! Thank you soo much for doing what you do and deciding to share your knowledge with us! ❤from Texas!
Oh you're so kind! thank you so much! As a mother of 4 littles, on a journey of healing for my family, I most definitely have questions😄 Thank you for offering to help, and Im so grateful for your videos!
Thank you for sharing this. And also explaining how bone broth affects your body verses meat broth. I have written to you in the past of your cooking videos. I had covid last year and developed a racing heart and fatigue. It slowly went away, but not completely, I am praying God will heal me completely soon. But I wanted to say I have had inflammation in my joints for years, and as a retired athlete I have put my body thru alot and I am now suffering for it. I have arthritis in my knees, hands , and probably most of my joints. I dont take any meds for it, but I found a low sugar to none, and other foods that cause inflammation in my body really helps. Well since I had covid it caused more inflammation in my body. It has gotten better, but for some reason I am having flares. I also have a damaged nerve in my left thigh and it causes alot of pain in my leg and glutes, and etc.... I wanted to ask you if you do non gluten for your inflammation? I really don't eat alot of high carbs when I am being good with my healthy eating, but I love to bake bread for my family. I live alone but love to bake for family and friends, and sometimes I eat my bread. Im wondering if it might be causing my more severe pain. I will try this recipe and see if it helps. I dont take collagen, do you think I should and would it help. Anyhow, thank you so much for sharing. Oh thats what I think we had in common, I have alot of pain in my hands and they go numb alot and they hurt when I wake up in the morning g and I can barely use them. Im sure my inflammation levels are high right now! Thank you for sharing!🙏💞
Hi D, yes I'm gluten free but on top of that I'm also grain free which has been very important. So no rice, oats, etc. If you make meat stock and drink it every day, you'll get plenty of natural collagen and all the other benefits.--Rachel
I could've written your comment. I strongly recommend you to look into keto diet. I have to get back to it. I'm on high dose opioids for my sciatica. Less than 2 weeks into it, i wanted to run again. I haven't run in 20 years. Dr Sten Eckberg (was an Olympian), Dr Ken Berry and Dr Eric Berg are the best starting points. People in worse condition than us are changing their health and lives. PS carbs ultimately break down into glucose/sugar. All the best for your health
I wish I knew about the acv and 30 minute soak. Unfortunately, at this time, we can only afford our antibiotic-free (not pasture-raised) poultry, since the organic food budget all goes toward the grass fed beef. So lots of scum rose to the top of my stock. Then again, I used a copious amount of sea salt.
did she say fish parts including head? or did i miss hear that? lol. i couldn't see any fish in video.....01.56. Very good video by the way. Easy to follow short and simple. thank you
I said you can use those. Not that they are included in this video. Any meat with bones and connective tissue makes great stock. Just not bones by themselves.
@@FeastandFarmCooks Its only for a season. I've seen too many testimonies to deny its benefits. We need meat and fat and cholesterol to repair and build connective tissue. Carnivore helps people repair years of s.a.d. diet damage.Thanks for your channel. I enjoyed your video.
Oh I totally agree. Do you know my story? I got out of a wheelchair using food and fat for that matter. I'm 100% pro meat and pro fat--just not as my only food source. The same as I am 100% against eating just plant based. Fat and cholesterol were big parts of the recovery of my nervous system.
@@FeastandFarmCooks Yes! There's a UA-cam channel, No Carb Life. He interviews about 3 people a day for their testimonies. Its miraculous to hear and see these outcomes. You must have been so excited to see these health changes for yourself!
Genuinely enjoying the new focus for your channel, Rachel. I plan on making this stock soon (as well as the basic bread recipe I watched right after this one). Plan on dipping some of that fresh baked bread into a warm cup of meat stock :->! So very proud of you!
How are you feeling lately? We chatted a few months back. I’m progressing on my healing journey from neurological issues triggered by Covid. It’s slow but steady. Hoping you are continuing to improve! ❤️
I'm doing pretty well Lindsey! I'm certainly not progressing--I'd say the last few months I'm just holding steady but we've had a lot going on and stress can really get 'ya so I think that's slowed my progress forward but like I said there's also no backwards and that matters most. I'm so glad you are doing well too!!! --Rachel
As long as you don't boil it too hard, and there's not too much water in your stock, then yes it will gel when it cools. If for some reason it doesn't gel it's still nourishing and great for your body. I never make homemade beef stock because I don't like it ;) but you'd want any meat with bones...knuckle bones are great for this especially. Beef bones do need to be roasted in the oven first to add flavor before making stock.
Can you share more info on your stainless cookware plz… the link in the description isn’t working. I’m very interested in the name at least of the brand you’re introducing as non-toxic. Thank You!
Whether or not a stock gels does not mean it's not beneficial to the body. Gelling is fine if it happens but factors like boiling it too hard can break down the collagen and gelatin some. This one does gel, but if for some reason yours doesn't it's not ruined.
I can't give specific health advice but I can say that yes, in general depending on age it can be given to children. You'd want to talk to your healthcare professional to make sure it's right for your situation.
Yes they work. Ideally you'd use something with a joint, and marrow bones are also good. Beef bones taste better when roasted in the oven first but they are great to use!
Do you leave your lid on the whole time it’s cooking or just until it comes to a simmer? I love this recipe of yours. I’ve made it a few times and love the taste. I never liked the taste of straight bone broth.
You forgot to mention how long to cook it for. You mention 30 minutes of letting the items sit in the water, gently heat it to a simmer, scoop the impurities, but you don't mention for how long you cook the chicken at a simmer.
I use a Clearly Filtered under the sink filter that takes out over 200 contaminants plus lead and chlorine which is very important. It attaches just to my cold water line and doesn't slow down the flow. I really like it! www.clearlyfiltered.com/products/3-stage-under-the-sink-filter-unit
Hi I whatched your video and I’m on my journey too. One question: you say not to do bone broth but meat stock but if you put a hole chicken you technically are making a bone and meat broth because your leaving bones. Or it is a matter of how long you cook it?
Right--it's all about the cook time that determines what you have. Bone broth is a 24 to 36 hour cook time. This is about 3 hours which results in a medicinally milder and chemically different result.
Crock pots don't get food up to the proper temperature fast enough. All crock pots max out at 280 degrees, which would be warm enough in theory, but we don't want to take hours to get the stock to that temperature.
What do you do with all the extra bones? I’ve been making first meat stock, but then save the bones, and the next batch is bone broth from the used bones. So I alternate: meat stock, then bone broth, etc. However, I recently got diagnosed with demyelinating poly neuropathy, plus have Hashimotos. So now I’m wondering if maybe the bone broth is too harsh with my neurological problems? But then I’d hate wasting all those bones and only using them once? Thank you for sharing your inspiring story.
That is a great question. We do know that bone broth is high in glutamates that irritate the neurologic system and if you have CIDP you certainly don't need any further irritation. Instead of thinking about it as wasting the bones, think about it as using the bones for the purpose they are needed right now and then letting that go. Some people bake their bones then grind them down and use them as bone meal for their gardens. That's an option. You could also make bone broth to give away to someone who is a better fit for it right now if that makes you feel better too. Otherwise I just do my best to feel grateful for what that particular food has done for me and move on. --Rachel
I’m curious because I read not to add salt to stock until after it’s done (although I don’t know why 🤷🏽♀️😂). Is there a reason why you add it to your recipe?
Hey Marissa, the sea salt adds more than 80 trace minerals and of course, flavor. I don't know of a reason NOT to add it early on and of course like everything else, there's always someone out there shouting something opposite. I just have to choose to put on my blinders and shut that stuff off or else I'd be insane!
@@FeastandFarmCooks well I just made it like you tonight with the salt and it’s perfect! Haha and I also got so much more stock by leaving the lid on! I did have to watch it a bit to make sure it didn’t boil and just stick to low but it worked out great!! Thank you!!
Hey Jessica-if those bones have some meat and the connective tissue on them then yes, you can absolutely use them. You just don’t want to use straight bones because we need the benefits of a stock made with cartilage. I often use chicken carcasses from my local farmers which have had the main meat taken off for separate sale and it leaves some bits on the main bones and those work great.
Found you today. I had a severe reaction to the bone broth I made. I'm so relieved to hear your explanation of what happened to me. I'm excited to try this!
Ah! I'm so sorry to hear that but yes it can be way too much for a body to handle. I still stick with meat stock and don't bother with bone broth (plus I don't like the taste of it!). Our bodies are all different and we have to adjust. I feel like you'll do better with this stock. Enjoy! --Rachel
Sweet Mountain Violet
have you been on the meat stock?? I have been doing the GAPS nutritional protocol and that’s all I’ve been eating for nearly 2 months lol. It really is delicious but soup is getting tiresome. Oh well, I’ll keep doing it to heal if that’s what it takes! Also if anyone has some relaxation/ stress reduction remedies I would appreciate any advice. Because my symptoms can become very severe, (congestion, chronic cough, sneezing, wheezing) I am under a lot of stress and anxiety. I know this will hinder me from healing as well and need to do some more self care to relieve stress.
I already do dry brushing occasionally and I do at least 3-4 detox baths a week. I also have a couple of Rubylux near infrared bulbs that I use a few times a week for detox.
Any other suggestions? Thanks so much!!
Hope you are healing also! ❤️❤️
Thanks for the instructions and reason for making homemade, which is always better! This looks easy and delicious. My comment is being added 11-3-22. By now you may have already switched the way you freeze your stock, but I’m recommending my favorite and very easy way: Souper Cubes! Like an ice cube tray but so much easier to remove frozen liquids. These are a silicone product that come in various sizes/shapes. I have the 2-pack of “1-cup extra large with lid. Each tray has four sections. Filled to the top line it is 1 cup, but there are also markings for 1/4, 1/2, and 3/4 cups. With the 2-pack I can freeze 8 1-cup servings at a time. Once frozen, the servings can then be transferred to a freezer Ziploc bag or other. We vacuum seal ours. The best feature of the Souper Cubes is how easy the frozen items are to remove. I invert the lid on the counter, place the Souper Cube on top and press down on each section using both hands. If frozen solid it may take a few tries. I rest my hand on the inverted bottom just to add some body heat. I seldom have problems and my hands are small and not very strong. I get no credit from Amazon or the Souper Cube company. I just happen to love their products!😊
Yes Susan Souper Cubes are great but when you're freezing 30...40 cups worth at once like I do sometimes, I'd have to take out a loan to afford them. ;)
I had no idea the difference between stock and broth. I’ve made broth for a few years now. And to know it’s just the whole chicken! I won’t even need to cook it first. Thanks for explaining this so well.
Glad it was helpful Lori!
This is the kind of stock we use in Italy. Super tasty and a wonderful comfort food!
Pressure canning works great!
Canning therapeutic meat stock damages the collagen and gelatin with the high heat and it's not recommended here.
.@@FeastandFarmCooks Good point. I guess I have cooking in mind. Thanks
These are the type of videos I have been yearning for!! Thank you soo much for doing what you do and deciding to share your knowledge with us! ❤from Texas!
Ah I'm SO GLAD you find it helpful! ❤️❤️ I plan to keep adding videos like this. Please let me know if you have any specific questions.
Oh you're so kind! thank you so much! As a mother of 4 littles, on a journey of healing for my family, I most definitely have questions😄 Thank you for offering to help, and Im so grateful for your videos!
Thank you for sharing this. And also explaining how bone broth affects your body verses meat broth. I have written to you in the past of your cooking videos. I had covid last year and developed a racing heart and fatigue. It slowly went away, but not completely, I am praying God will heal me completely soon. But I wanted to say I have had inflammation in my joints for years, and as a retired athlete I have put my body thru alot and I am now suffering for it. I have arthritis in my knees, hands , and probably most of my joints. I dont take any meds for it, but I found a low sugar to none, and other foods that cause inflammation in my body really helps. Well since I had covid it caused more inflammation in my body. It has gotten better, but for some reason I am having flares. I also have a damaged nerve in my left thigh and it causes alot of pain in my leg and glutes, and etc....
I wanted to ask you if you do non gluten for your inflammation? I really don't eat alot of high carbs when I am being good with my healthy eating, but I love to bake bread for my family. I live alone but love to bake for family and friends, and sometimes I eat my bread. Im wondering if it might be causing my more severe pain. I will try this recipe and see if it helps. I dont take collagen, do you think I should and would it help. Anyhow, thank you so much for sharing. Oh thats what I think we had in common, I have alot of pain in my hands and they go numb alot and they hurt when I wake up in the morning g and I can barely use them. Im sure my inflammation levels are high right now!
Thank you for sharing!🙏💞
Hi D, yes I'm gluten free but on top of that I'm also grain free which has been very important. So no rice, oats, etc. If you make meat stock and drink it every day, you'll get plenty of natural collagen and all the other benefits.--Rachel
I could've written your comment. I strongly recommend you to look into keto diet. I have to get back to it. I'm on high dose opioids for my sciatica. Less than 2 weeks into it, i wanted to run again. I haven't run in 20 years.
Dr Sten Eckberg (was an Olympian), Dr Ken Berry and Dr Eric Berg are the best starting points.
People in worse condition than us are changing their health and lives.
PS carbs ultimately break down into glucose/sugar. All the best for your health
I wish I knew about the acv and 30 minute soak. Unfortunately, at this time, we can only afford our antibiotic-free (not pasture-raised) poultry, since the organic food budget all goes toward the grass fed beef. So lots of scum rose to the top of my stock. Then again, I used a copious amount of sea salt.
It's okay just skim it off. I started my diet on organic chicken from the grocery. Just use what you can get. It's fine.
did she say fish parts including head? or did i miss hear that? lol. i couldn't see any fish in video.....01.56.
Very good video by the way. Easy to follow short and simple. thank you
I said you can use those. Not that they are included in this video. Any meat with bones and connective tissue makes great stock. Just not bones by themselves.
@FeastandFarmCooks ahhhh I see haha. That's cleared things up. Thanks for replying 🇬🇧
Thank you so much. I currently am in ketocarnivore and it's incredible. Adding broth too.
Hmmm... I'm glad that works for you. I'm not a fan of diets that take out so many food groups but we are all different. 👍
@@FeastandFarmCooks Its only for a season. I've seen too many testimonies to deny its benefits. We need meat and fat and cholesterol to repair and build connective tissue. Carnivore helps people repair years of s.a.d. diet damage.Thanks for your channel. I enjoyed your video.
Oh I totally agree. Do you know my story? I got out of a wheelchair using food and fat for that matter. I'm 100% pro meat and pro fat--just not as my only food source. The same as I am 100% against eating just plant based. Fat and cholesterol were big parts of the recovery of my nervous system.
@@FeastandFarmCooks Yes! There's a UA-cam channel, No Carb Life. He interviews about 3 people a day for their testimonies. Its miraculous to hear and see these outcomes. You must have been so excited to see these health changes for yourself!
Thank you for sharing! This is just what I needed.
Genuinely enjoying the new focus for your channel, Rachel. I plan on making this stock soon (as well as the basic bread recipe I watched right after this one). Plan on dipping some of that fresh baked bread into a warm cup of meat stock :->! So very proud of you!
Oh goodness. The bread video will haunt me forever. I won't touch it with a ten foot pole but if you want some, feel free to make all you can hold. ;)
@@FeastandFarmCooks I just did this recipe using chicken and it’s delicious.. if I do a beef stock what type of beef would you suggest?
Shank steaks and Ox tail make great broth and yummy meat left over for the soup! 😍
Thank you for this❤
You're welcome 😊
Thank you for this video!! You failed to mention how long to simmer i think.
I did! I've added it in the comments here a few times, but it's 3 to 4 hours.
How are you feeling lately? We chatted a few months back. I’m progressing on my healing journey from neurological issues triggered by Covid. It’s slow but steady. Hoping you are continuing to improve! ❤️
I'm doing pretty well Lindsey! I'm certainly not progressing--I'd say the last few months I'm just holding steady but we've had a lot going on and stress can really get 'ya so I think that's slowed my progress forward but like I said there's also no backwards and that matters most. I'm so glad you are doing well too!!! --Rachel
Thank you and God bless!!
Hello! Loved the video. I have a question, when you cool the stock in the fridge does it turn into jelly-like structure? What cuts of beef do you use?
As long as you don't boil it too hard, and there's not too much water in your stock, then yes it will gel when it cools. If for some reason it doesn't gel it's still nourishing and great for your body. I never make homemade beef stock because I don't like it ;) but you'd want any meat with bones...knuckle bones are great for this especially. Beef bones do need to be roasted in the oven first to add flavor before making stock.
Thank you, 🙏 may I know which part of animal contains is most nutritious I heard it's goat neck?
No I have no idea. Goat neck is outside my area of expertise.
Hi there..thankyou for sharing. May i know, after you remove the foam, how many times we need to cooked the chicken? Thankyou
Cook it for 3 to 4 hours.
Can you share more info on your stainless cookware plz… the link in the description isn’t working. I’m very interested in the name at least of the brand you’re introducing as non-toxic. Thank You!
Sure. I use Made In stainless steel. Sorry that link isn't working.
For how long do you boil?
About 3 hours.
thank you!
People say broth should gel. Is that true? And does this broth gel?
Whether or not a stock gels does not mean it's not beneficial to the body. Gelling is fine if it happens but factors like boiling it too hard can break down the collagen and gelatin some. This one does gel, but if for some reason yours doesn't it's not ruined.
Hi! How long do you simmer the meat stock for? Thanks so much! 😊
There's always a printed recipe you can get in the description box but it simmers for 3-4 hours.
Hello.. thank you for the recipe.. can you tell me if this is safe to introduce to babies and also what is the best way to reheat the meat stock..
I can't give specific health advice but I can say that yes, in general depending on age it can be given to children. You'd want to talk to your healthcare professional to make sure it's right for your situation.
We have a lot of beef soup bones in our freezer. They obviously don't have as much meat on them, but could they be used for making meat stock?
Yes they work. Ideally you'd use something with a joint, and marrow bones are also good. Beef bones taste better when roasted in the oven first but they are great to use!
Hello, glad to see this video, I will be doing this in the future.
How long do you let it simmer once it reaches the simmer point?
About 2 hours, but no longer than 3.
@@FeastandFarmCooks Thank you!!!
@@FeastandFarmCooks same with beef bones? Or should i increase the time
@@cloveresraa nope same amount of time 👍
@@FeastandFarmCooks ok then, thanks alot! ❤️
Do you leave your lid on the whole time it’s cooking or just until it comes to a simmer? I love this recipe of yours. I’ve made it a few times and love the taste. I never liked the taste of straight bone broth.
I do leave the lid on to avoid excessive evaporation. I find leaving it off means I have less stock at the end and I hate that!
You forgot to mention how long to cook it for. You mention 30 minutes of letting the items sit in the water, gently heat it to a simmer, scoop the impurities, but you don't mention for how long you cook the chicken at a simmer.
I realized that! Goodness. 3 hours. The printable recipe is linked in the description if you need that also.
Fantastic video. I will definitely be doing this. May I ask what make of water filter do you own?
I use a Clearly Filtered under the sink filter that takes out over 200 contaminants plus lead and chlorine which is very important. It attaches just to my cold water line and doesn't slow down the flow. I really like it! www.clearlyfiltered.com/products/3-stage-under-the-sink-filter-unit
that was so simple. I wonder if it will taste good without any spices. not even bay leaves or carrots. must try it myself first
It tastes great as-is but you can add other flavorings too.
Hi I whatched your video and I’m on my journey too. One question: you say not to do bone broth but meat stock but if you put a hole chicken you technically are making a bone and meat broth because your leaving bones. Or it is a matter of how long you cook it?
Right--it's all about the cook time that determines what you have. Bone broth is a 24 to 36 hour cook time. This is about 3 hours which results in a medicinally milder and chemically different result.
Very nice, but can you tell me how many hours i need to boil the chicken in low to medium heat?
Yes! I can’t believe I left that off! 3 to 4 hours.
You mentioned the stainless steel pot you use. Do you think a crockpot would be good to use for this recipe? 🌹
Crock pots don't get food up to the proper temperature fast enough. All crock pots max out at 280 degrees, which would be warm enough in theory, but we don't want to take hours to get the stock to that temperature.
@@FeastandFarmCooks Ok--thank you for the quick reply! God's blessings to you. ❤️
What do you do with all the extra bones? I’ve been making first meat stock, but then save the bones, and the next batch is bone broth from the used bones. So I alternate: meat stock, then bone broth, etc.
However, I recently got diagnosed with demyelinating poly neuropathy, plus have Hashimotos. So now I’m wondering if maybe the bone broth is too harsh with my neurological problems?
But then I’d hate wasting all those bones and only using them once?
Thank you for sharing your inspiring story.
That is a great question. We do know that bone broth is high in glutamates that irritate the neurologic system and if you have CIDP you certainly don't need any further irritation. Instead of thinking about it as wasting the bones, think about it as using the bones for the purpose they are needed right now and then letting that go.
Some people bake their bones then grind them down and use them as bone meal for their gardens. That's an option. You could also make bone broth to give away to someone who is a better fit for it right now if that makes you feel better too. Otherwise I just do my best to feel grateful for what that particular food has done for me and move on. --Rachel
@@FeastandFarmCooks your reply is so beautiful. Thank you.
Wow Rachel thank you for this also! I never thought to bake and then grind my bones for the garden!! 😍
For hashimoto I have heard black seeds are good. Try it out.
You say it’s shorter but never say the actual cook time of the meat stock vs bone broth. Ty though
I know! I didn't realize I forgot to say it. It's linked in the written recipe of course but 3 1/2 hours is the cook time
I’m curious because I read not to add salt to stock until after it’s done (although I don’t know why 🤷🏽♀️😂). Is there a reason why you add it to your recipe?
Hey Marissa, the sea salt adds more than 80 trace minerals and of course, flavor. I don't know of a reason NOT to add it early on and of course like everything else, there's always someone out there shouting something opposite. I just have to choose to put on my blinders and shut that stuff off or else I'd be insane!
@@FeastandFarmCooks well I just made it like you tonight with the salt and it’s perfect! Haha and I also got so much more stock by leaving the lid on! I did have to watch it a bit to make sure it didn’t boil and just stick to low but it worked out great!! Thank you!!
I love using the grey Celtic Sea salt! It’s the absolute best salt for your body!
The link for your pot is no longer available.
I'll take a look at that!
So how long do you simmer for?
3 to 4 hours. I hate that I forgot to say that!
Once you refrigerate the broth do you take off the fat that hardens at the top or do you heat it with the fat and drink it?
I don't, no. The fat is very healing and melts back in when reheated.
Can you do this process with just bones? I have so many! Can I just use the timing of this recipe and get the same results?
Hey Jessica-if those bones have some meat and the connective tissue on them then yes, you can absolutely use them. You just don’t want to use straight bones because we need the benefits of a stock made with cartilage. I often use chicken carcasses from my local farmers which have had the main meat taken off for separate sale and it leaves some bits on the main bones and those work great.
💚❤️💚❤️💚❤️