Question about bone broth
I just poached a whole chicken for a recipe I wanted to try. I now have all the meat I need and I'm left with the bones.... Can I reuse my poaching liquid to make a bone broth from the chicken bones? Will it still take as long?
I'd say go ahead and boil those bones in your poaching water for 5-6 hours with a splash of ACV.
If anything, it will just make for a richer broth.
Once the time is up, cool the broth in the sink or fridge until you have a layer of fat on the top.
It's best to scrape and discard this fat because it's high in omega 6 that you may have oxidized during prolonged heating.
Sure you can. Still takes awhile. Have never actually achieved a true "gelatin" from mine before. I just get a rich stock and call it good
I make stock all the time. I go 'low and slow' for a full 24 hours. It "jells" 99% of the time. The crockpot and ACV are your friends.