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  • Home
  • Shop
    • Grass-Fed & Finished Beef
    • Pastured Lamb & Goat
    • Organic Pastured Chicken
    • Aqeeqah Sacrifice
    • Eid Qurbani/Udhiyah
    • Meat Share Program
    • Deposit & Balance Payment
  • Why Halal-n-Tayyib?
    • How It Works?
    • Our Halal Standards
    • You Are what you Eat!
    • The Diet of the Prophet Muhammad (PBUH)
    • Nutritional Benefits >
      • Nutritional Benefits of Grass-Fed Beef >
        • Why Grass-Fed Is Best?
      • The Nutritional Benefits of Pasture-Raised Sheep & Goats
      • The Nutritional Benefits of Pasture-Raised Meat Birds
  • About Us
    • Our Story
    • Our Farm
    • Testimonials
    • Our Farmers
    • Our Founder
    • Our Homestead
    • Our FAQS
    • Contact Us
    • Media
  • Cooking Grass-fed
    • Cooking Techniques
    • Our Favorite Recipes
    • From Our Kitchen
    • Keto & Paleo Diet

Chicken Broth

Make chicken stock with the bones!

Place all the bones from the chicken back into the crock-pot with just enough water so as to barely cover the bones.
Put a tablespoon of vinegar in the water, and some onion slices if you like.
Turn the crock-pot on the low setting and cook it for about 24 hours.
​Keep an eye on the pot and add more water as necessary to keep the bones covered. This slow cooking allows the most nutritious components from the bones (calcium and other minerals) and cartilage (collagen) to seep into the liquid. After about 24 hours you should be able to crush the bones between your fingers. This is how stock is made!
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