Made the master broth
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Oddly enough, I had some cow foot in my freezer that my mom gave me a while back. Made the master broth, added it to mushroom soup. The taste reminds me a lot of homemade beef tallow but milder. When I went to buy more, the cow foot is $8/pound. So it was probably $25 to make the broth. I had assumed these were throwaway parts and would be cheaper. Do chicken feet work? Those are dirt cheap near me.
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@KillaJ said in Made the master broth:
Do chicken feet work?
Yes but I mix. chicken wings, oxtail (when I find it) (12 €), leftovers from lamb chops. deep frozen. I add 2 tbsp apple cider to optimize the collected bone.
If you only use chicken, the skin could be too rich in omega-6 (because fed with corn). Mind the chicken skin if yellow, it's the sign fed with corn (or soy supplement). Only white skin. -
They’ve always been pretty white looking when I see them for sale. I would skim off as much fat as possible too. I’ve only ever used them to add some body to chicken soup, but I take them out after I make the stock.
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I like how you call it "the" master broth as if everyone is supposed to know what you're talking about , some legendary well known broth.
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@LucH
I know in general the yellow skin part is true but not always.
I have chickens and some have very yellow legs including after they are butchered. But they never get corn or soy. They free range and get some additional soy/corn free feed in winter. Just FYI
It depends on breed as well. -
@happyhanneke said in Made the master broth:
They free range and get some additional soy/corn free feed in winter. Just FYI
It depends on breed as well.Thanks for the detailed explanation. Leave a free place for insects and worms if you want to balance w6/w3. You could also add a tiny amount of dried algae for Iodine, once a week. At the beginning, every other week. need to be accustomed, I suppose, like a human. Supposition. If you don't live near a seaside (50 km max).
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It be like that sometime
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