Ahhhh, it's A Chicken Roasting Day!!!
One of my favorite days in the kitchen!
One of my favorite days in the kitchen!
Today I washed and dried several pounds of chicken thighs (adding chicken feet later in the roasting process.) I then put the thigs in my 60 year old black speckled roasting pan. Drizzled with Moroccan EVOO and seasoned. Today my Rosemary Seasoning sounded good. This bone broth will be shared with my cat Henry and dog Oliver, so NO onion or garlic in any phase of prep.
When roasting chicken, I always do it the opposite of everyone else I know. I start with the chicken uncovered, for about an hour at 400° to brown it up, then turn the heat down to 350-375° and cover for the rest of the oven time. Today, the total time was just under 2 hours with the feet added after I reduced the temperature. Check the brownness of the thighs, occasionally poking them with a fork and basting everything.
Then the covered pot cooled, on my back deck where it was 52° and shady. Once cool enough to handle, I removed all the meat to package for future use.
It was back-to-the-pot for all the skin, fat, bones and feet, which Walmart's meat department labels . . . . . 😁 CHICKEN 🐔 PAWS 😅 !!
When roasting chicken, I always do it the opposite of everyone else I know. I start with the chicken uncovered, for about an hour at 400° to brown it up, then turn the heat down to 350-375° and cover for the rest of the oven time. Today, the total time was just under 2 hours with the feet added after I reduced the temperature. Check the brownness of the thighs, occasionally poking them with a fork and basting everything.
It was back-to-the-pot for all the skin, fat, bones and feet, which Walmart's meat department labels . . . . . 😁 CHICKEN 🐔 PAWS 😅 !!
To all that I added enough water to half way fill the pan, bay leaves, peppercorns, turmeric, a big splash (1/3 - 1/2c) of apple cider vinegar and simmered it all on low, covered, for about 3 hours. Then cooled a bit again before beginning the straining.
Strain everything from one pot to another, of equal size, going back and forth a couple times using finer mesh strainers each time. I've now got it down to only a couple 'strains' since I use a dampened piece of cheesecloth type of material inside a big strainer, the final time to catch all the little particles. This works well for a nice semi-clear broth.
Before doing the final strain, be sure to thoroughly clean the pot you plan to chill this in. Chill at least overnight, or long enough for the fat to solidify at the top and the actual bone broth to gel underneath.
Strain everything from one pot to another, of equal size, going back and forth a couple times using finer mesh strainers each time. I've now got it down to only a couple 'strains' since I use a dampened piece of cheesecloth type of material inside a big strainer, the final time to catch all the little particles. This works well for a nice semi-clear broth.
The vinegar and those simmered chicken feet produce a very well gelled broth, which indicates it's full of healthy collagen.
Heat and have a cup, use it in soups or gravies, and give your cat and dog some in their food. Supplementing our pet's diets with healthy human foods can definitely extend their lives.
Heat and have a cup, use it in soups or gravies, and give your cat and dog some in their food. Supplementing our pet's diets with healthy human foods can definitely extend their lives.
My American Staffordshire, Penny lived to be 19+ and my Puggle, Oliver will be 15 in July. .🐶. .Lin
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