Comments on: Updated! Thrifty Chicken Broth in the Slow Cooker

By: Zucchini Spaghetti & Meat Sauce : Organic & Thrifty

Zucchini Spaghetti & Meat Sauce : Organic & Thrifty — Thu, 23 Jul 2009 07:46:15 +0000

[...] can of organic tomato paste ($0.50 at Grocery Outlet) 2 cups of homemade chicken stock ($0.50 by my estimation) more to thin, if needed 2-4 cloves of garlic (depending upon your taste) [...]

By: Real-Fast-Nourishing: Miso Soup : Organic & Thrifty

Real-Fast-Nourishing: Miso Soup : Organic & Thrifty — Wed, 15 Jul 2009 06:53:40 +0000

[...] cups stock (vegetable/shrimp/chicken/beef) [...]

By: Thrifty Sauteed Cabbage with Pork Jowl Bacon : Organic & Thrifty

Thrifty Sauteed Cabbage with Pork Jowl Bacon : Organic & Thrifty — Thu, 09 Jul 2009 07:53:11 +0000

[...] onion ($0.15) 1/2 medium head of cabbage (about 4-5 cups), shredded (approx. $0.75) 1/4 cup of homemade chicken broth (less than $0.10) 2 teaspoons dried, crumbled sage (free from garden, or negligible if bought in [...]

By: lolaloves13

Fri, 29 May 2009 02:49:06 +0000

How do you prepare the feet? I have a bunch of chicken feet in my freezer. I could never bring myself to use them. There was so many and well they kind of freaked me out. You have given me some motivation here to face the feet. Do I need to do anything special before I just throw em in the crockpot?

By: Carrie T

Sun, 15 Feb 2009 00:14:00 +0000

Hi Laryssa,

Thank you for the comment!

Lauramamadoula,

Thanks for visiting! That's great advice! I often do go for longer and got the same results as you mention, however I was worred that I had over cooked it and perhaps damaged the proteins. If there's no danger in over-cooking, then you're absolutely right about the better value ! I also love to cut my stock with coconut milk!

Thanks for sharing! I really appreciate it!

Carrie

By: Lauramamadoula

Sat, 14 Feb 2009 01:29:00 +0000

hey I just stumbled onto your blog and I’m really enjoying it! =)

I just wanted to add one thing to the chicken stock recipe… if you cook the bones for closer to 36-48 hours it makes it THAT much darker and thicker and rather concentrated. which then can be cut by other things (my favorite being coconut milk) or water or cream ect. it’s easier to store a little in smaller freezer containers for future use this way. and you get even MORE bang for your buck both financially and nutritionally and if you use a crock on low it wont burn or scald.

By: Laryssa @ Heaven In The Home

Wed, 11 Feb 2009 16:36:00 +0000

Thanks Carrie! I’ve been wondering how to make crock pot stock for a while. I also didn’t know about allowing it to sit for an hour…maybe that’s why my stock wasn’t gelling as well as I wanted it to!