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Tag Archives: bulk cooking
As you know, I hate cutting up vegetables. So, I took a knife skills class at the local community college a few weeks ago to get better at it. I thought it might not be so tedious if I learned how to do it accurately.
This sauce is tangy, slightly sweet and spicy. It’s great on eggs, glazed over baked chicken, and in my turkey burgers.
My only dilemma is what to call it. It’s not spicy enough to be a salsa—at least according to my sister in Texas. It’s not sweet enough, or sticky enough, to be a jam. Chutney—What is a chutney anyway?
I didn’t know that coconut ghee was a thing until earlier this year. I’ve made it for over 3 years. If you have a dairy sensitivity, not a full-blown allergy, it’s a good way to cut back on butter while not depriving yourself of the flavor. 🙂
If you’ve been following along, you’ve now got a refrigerator full of bone broth. What do you do next?
At this point the broth has settled overnight in the refrigerator. You can see three distinct layers—fat, broth, and sediment. You can skim off the fat to use in cooking if you purchased high quality birds. Otherwise discard the fat and the sediment.
So you started your chicken bone broth yesterday and woke up to delicious aromas this morning. You’re in the home stretch and you can almost taste the best chicken soup you’ve ever had.
Bone broth is all about extracting gelatin from the bones. Gelatin breaks down into collagen which is a critical building block for our bodies. I credit bone broth alone with the improvements in my skin and digestion. My chiropractor has also noticed a marked improvement in my ability to be adjusted and to hold an adjustment.