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Bippie Mishap posted:Yeah, I use a whole cut-up chicken plus 2 thighs, 4 thighs if I take out the chicken breasts for myself. I simmer it for 4 hours in water to cover then take out the big bones and break them apart with pliers so the marrow will come out in the broth. Then I gently swish the cut-up bones in the broth (it's hot as hell) and cook it for another hour. If your dog likes carrots you can add some carrots the last hour. I would just cut off the ends and break the carrots in half and add them in as it's easier to cut them up when they're cooked. Even better, (coming from a chef) cook your broth longer. When I do this for my dogs, or even myself, I buy 20 lbs of chicken quarters, separate the thighs for the legs, debone the thighs and freeze the meat. I boil the bones and remaining legs in a 5 gallon stockpot with my saved dog-only vegetable scrap, which consists of asparagus bottoms, green bean scrap, brussel sprout scrap, carrots and sweet potato peels and pumpkin in the fall. If I'm short on anything here, I will generally cut off some large pieces of carrot, eighth a sweet potato. I also add a good bit of rosemary to the stock, as it makes it smell great, and rosemary has great health benefits. Honestly, the longer you boil your bones, the better the stock is for you and your dog. When a bone is still hard after boiling it, it's still full of collagen. If you remove a 1/2" thick bone from a stock and the collagen has been fully cooked into the stock, the bone should crumble with extra pressure from your tongs. In the best interest of safety for your animal (and even you) when you boil stocks this long, it's never a bad idea to use cheese cloth when straining the matter from your liquids.
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Jun 4, 2014 19:42
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| # ¿ May 21, 2024 00:07 |
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