Tuesday, March 8, 2016

Chicken Stock in the Crockpot (New YouTube!)


Last week I made a batch of chicken stock/broth in my crockpot. It turned out great. I made a tutorial video while I was at it.

Homemade broth is so good and incredibly nutritious. The more I read about it the more I'm inspired to make this a staple in my household. I drink a nice warm mug of it everyday now. I use it in my cooking too.

Here is my tutorial video....




 

I mention at the end of the video about Sally Fallon's book Nourishing Broth. I purchased the book not long ago and have been reading it. It is so informative. If you want a comprehensive look at what broth does for the body and how it heals, rejuvenates and improves your health than I highly recommend this book. 



 

I hope this inspires you to make some broth for your family!



 

10 comments:

  1. Great video.
    One thing I like to do is freeze some broth in an ice cube tray. This makes it easy to warm up and serve "by the cube" for someone with the sniffles or flu. Or just to add a little here and there when cooking.
    Again, loved the music!
    Blessings!

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    1. Great idea Shannon!! Thanks for the tip. :)

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  2. I love this. It sounds so healthful, also your beef broth as well. I can't wait to start making them, the crock pot is such a good idea too - it sounds simple enough that I hope to make this every week. Thanks!

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    1. It is so very healthy! I'm getting ready to start a new batch today.

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  3. Homemade broth is the best! I use it to make rice, enchiladas, and many other soups and foods. I think the name of the book is Nourishing Traditions. It is a great book.

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  4. Sorry...I just read where she has a new book out about broth only.

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    1. That is correct.. she has a new book out that is about broth only. It is the one I show in the video.. It is an excellent book! I'm learning so much from it..

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  5. I just have a question. I made the chicken broth, it tasted delicious but it is not very gelatinous which I have read is a good thing. Does yours come out gelatinous when cooled, just wondering if I am doing it correctly. Thanks.

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    1. The key to getting it gelatinous is to use less water. If you cut the water in half or even less, it will gel.. Then you would use only a small amount of it in your soups or to drink, adding more water. I tend to like it a bit more liquidy.. it is still concentrated and I use about half stock and half water when making soups.

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