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Tempest63

Tempest63

On 11/14/2023 at 11:02 PM, dans said:

Sorry, I forgot to take pictures. Supermarket rotisserie chicken and quinoa salad. Gravy from the dregs of the bag and some stock and seasoning.  Made stock from the bones for soup. Another day of chicken, gravy, etc. 

we store/freeze all our chicken, duck, pheasant etc bones in 1 large bag and all our meat bones in another. When I have sufficient bones to fill one bag I empty it into the slow cooker with 3 to 4 litres of water, a tablespoon of cider vinegar and simmer away for 48 hours. Carrot, celery, onion and maybe a few fresh herbs go in for the last 8 hours. Once cooled drain, leaving behind as much sediment as possible, put in the fridge and next day skim off the fat and split it amongst as many 500ml pots as necessary. Freeze and use as required, home made bone both for stews , curries and gravies.

Tempest63

Tempest63

On 11/14/2023 at 11:02 PM, dans said:

Sorry, I forgot to take pictures. Supermarket rotisserie chicken and quinoa salad. Gravy from the dregs of the bag and some stock and seasoning.  Made stock from the bones for soup. Another day of chicken, gravy, etc. 

we store/freeze all our chicken, duck, pheasant etc bones in 1 large bag and all our meat bones in another. When I have sufficient bones to fill one bag I empty it into the slow cooker with 3 to 4 litres of water, a tablespoon of cider vinegar and simmer away for 48 hours. Carrot, celery, onion and maybe a few fresh herbs go in for the last 8 hours. Once cooled drain, leaving behind as much sediment as possible, put in the fridge and next day skim off the fat and split it amongst as many 500ml pots as necessary. Freeze and use as required, home made bone both for stews , curried and gravies.

Tempest63

Tempest63

On 11/14/2023 at 11:02 PM, dans said:

Sorry, I forgot to take pictures. Supermarket rotisserie chicken and quinoa salad. Gravy from the dregs of the bag and some stock and seasoning.  Made stock from the bones for soup. Another day of chicken, gravy, etc. 

we store/freeze all our chicken, duck, pheasant etc bones in 1 large bag and all our meat bones in another. When I have sufficient bones to fill one bag I empty it into the slow cooker with 3 to 4 litres of water, a tablespoon of cider vinegar and simmer away for 48 hours. Carrot, celery, onion and maybe a few fresh herbs go in for the last 8 hours. Once cooled drain, leaving behind as much sediment as possible, put in the fridge and next day skim off the fat and split it amongst as many 500ml pots as necessary. Freeze and us as required, home made bone both for stews , curried and gravies.

Tempest63

Tempest63

On 11/14/2023 at 11:02 PM, dans said:

Sorry, I forgot to take pictures. Supermarket rotisserie chicken and quinoa salad. Gravy from the dregs of the bag and some stock and seasoning.  Made stock from the bones for soup. Another day of chicken, gravy, etc. 

we store/freeze all our chicken, duck, pheasant etc bones in large 1 bag and all our meat bones in another. When I have sufficient bones to fill one bag I empty it into the slow cooker with 3 to 4 litres of water, a tablespoon of cider vinegar and simmer away for 48 hours. Carrot, celery, onion and maybe a few fresh herbs go in for the last 8 hours. Once cooled drain, leaving behind as much sediment as possible, put in the fridge and next day skim off the fat and split it amongst as many 500ml pots as necessary. Freeze and us as required, home made bone both for stews , curried and gravies.

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