When I make chicken broth I use 2x chicken carcasses and 1x whole chicken plus vegetable this makes a flavourful broth which we love but is quite expensive. Do you recommend reusing bones for a second or more broths or using a slow cooker that we can keep adding water to stretch out and economise the bones?
Ps I love your ‘imperfect’ but doing it approach – that’s progress!
I am very inspired and new to kefir making. I recently went from using organic cows milk to raw goats milk. It seems to have gone right to whey in 26 or so hours. I guess this is goat whey!? Can I use this as a probiotic food and how many might I use it.
For my chicken meat stock I do not have a roasting pan Insta pot etc. for my first chicken I simply boiled it on the stove top. I now have a pan that I could do it in the oven but no top. Any suggestion on the best way within those tools available?
If you can’t bring yourself to eat the yolks whipped and uncooked in the custard, is it okay to cook the custard in a ramekin bath in water? Have you tried it? Also, is no fruit allowed during the intro phase? Thanks for everything!