2. How to cook in instant pot
3. What to add to give flavour
Looking for a low-ish fat way to get increased collagen in my diet ...
Dec 26th, 2019 1:54 pm
Dec 26th, 2019 3:35 pm
If you want low fat collogen, go straight to the source.
Dec 26th, 2019 4:28 pm
Dec 26th, 2019 5:22 pm
Dec 26th, 2019 8:41 pm
i can buy a huge bag o' chicken bones for a $1 or $2 and make a big pot of stock for soups, stews, etc. very cheap and it's even surprising how much meat you can get from the bones.
Dec 26th, 2019 9:35 pm
Dec 26th, 2019 10:49 pm
Dec 27th, 2019 2:56 am
Dec 27th, 2019 8:09 am
Dec 27th, 2019 9:47 am
Dec 27th, 2019 11:26 am
Dec 27th, 2019 11:37 am
Oh gee, don't throw away the skin! I put it in a pan on medium and let it cook in its own fat until the skin is crisp and all the fat is rendered. Chicken fat is essential for rich flavour in sauces, gravies etc. Absolutely save the fat. It's like gold to me and once you start saving and using it you will see why. In your case the skin also has a lot of collagen and therefore gelatin and therefore you want it in your broth. Skin = good!
Dec 27th, 2019 2:23 pm
not sure how much/ lb it is. i'll check next time i pick up a bag. i typically buy tons of chicken thighs on sale and save the bones from those as well.
Dec 27th, 2019 2:44 pm
No disagreement here. Store bought stock is pretty awful.
The way I see it, 50L is just as easy to make as 20L which isn't much of a stretch from 5L.looks like you're making restaurant sized quantities unlike op who's wants to make it at home.
Dec 27th, 2019 3:22 pm
Dec 27th, 2019 3:39 pm
Honestly... with chicken being cheap, I'd just buy bones.
I don't actually measure. Bones in, cover with water.So it's about a lb of bones for 1 litre of stock?
Feet are expensive.If I make the stock from chicken feet, will it taste good (high cholesterol)?