- Thread starter
- #111
navajo001
Lovin' The Homestead
Well, here is the old disconnect again. I was thinking "why pay for the bones" with the whole chicken. Plumb forgot about the soup stock, marrow, etc.Bubblingbrooks said:For now, load on the home made mayo!
The whole is still cheaper. Roast it with veges, eat the meat for dinner and then you put all the bones in a pot, cover with water and simmer for 24 hours. Add water as needed.
Then you have soup base! It will be gelatinous when its cooled!
Add extra meat and veges from dinner, and any more that is needed. Salt and spice as desired.
Do not skim the fat off!
What is really sad is that I grew up on a farm eating that way. We were very poor (moneywise) but always had a big garden, raised pigs and chickens, hunted in the cold months and fished in the warm months. Just ate whole wholesome food and did great. My parents are in their late 80's and still doing great!
I just got caught up in all the modern diet hooplah I guess.
Please carry on with the deprogramming! Don't assume I know anything (I probably do know a lot of this but have forgotten).
It's going to be an uphill battle with my DD though as I already got the "look" when I mentioned lard and bacon grease. She is 19 yo and WAY too interested in those fashion based reality shows no matter how much I try to reason and complain about them!
My DS on the other hand is all over it! He helped me make laundry soap this morning!
Thank you,
Tom