FMTV - Bone Broth: Chicken

Bone Broth: Chicken

Series: Healing Foods | Episode: 4 | Runtime: 8m 58s | Release date: 2010

This segment features: Chef Susan 'Teton' Campbell.

Making your own chicken broth is so simple and tastes so much better than store bought broth or stock, plus it doesn’t contain any nasty additives or high amounts of salt. Enjoy as a base for soups, dahl’s or any other dish.

Featuring:
Susan ‘Teton’ Campbell

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Silke España Niemann | 2 months, 3 weeks ago
I thought the vinegar was important to get more minerals from the bones, isn't it?
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May Ann Javellana | FMTV | 2 months, 2 weeks ago
Good point! You can skip a vinegar pre-soak when cooking the bone broth for much longer to get the same effect. Always soak cold bones with vinegar before you apply any heat when cooking for shorter time frame! ~ Ann
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Jan Blackston | 9 months, 1 week ago
This is very confusing - You state both orally and in your written instructions to cook for 5 hours, however in the video at the end you state that after cooking for 36 hours the broth was ready. After cooking 5 hours you drained it and took off the chicken and then poured it back into the pan. But then what? I can only assume that what was left after getting the chicken off was that you put it back into the original broth and continued cooking for a total of 36 hours?.
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Tracey Dodak | 1 year, 6 months ago
Why no vinegar with the chicken broth?
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Iris Aguanta | FMTV | 1 year, 6 months ago
Hi Tracey, feel free to add a tablespoon of vinegar or more as you prefer :) Enjoy! ~ Iris
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Carolyn Wansley | 3 years, 7 months ago
I'm happy to see this available. I love my vegetables and still not able to tolerate much grain. I have incorporated bone broth while trying to heal my GI system from a S.A.D. lifestyle. This helped build my confidence in making it. My first batch came out horrible from too much vinegar. I'll do without it next time
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