It's not too tough
you need
a soup pot
2 whole chickens 3 to 3 ½ pound
5 carrots
5 celery
1 onion
3-5 cloves garlic
1tbl salt
black pepper
prep veggies-- peel rinse course chop
Bring 3 gal water to boil
put everything in on high
when at rolling boil turn down to med high, cover leave for 90 min.
spread tin foil on counter, fold sides to stop runoff
turn off stove, remove chickens to foil
spread out with utensils to cool
when cool seperate meat from everything else
bones, cartilage, skin into soup pot
boil med high 6 hours, every 30 min check water level (stuff well covered)
and give good stir
after 3 hours total remove veggies before they become a squishy mess
Meat can be boiled in separate pot for 2 more hours, or until tender
After the six hours use slotted spoon to remove big solids to garbage. Pour liquid through a fine strainer into a stock pot. Let liquid cool 2 hours uncovered, then covered in fridge overnight.
Remove fat (peel top layer, wipe sides with paper towel, use spoon to carefully remove remaining film) and ladle into ice cube trays. following day put into zip lock bag and use as needed.
That batch would yield about 40-45 cubes.
Expect this to have a learning curve. Any ingredient except the chicken is optional. More, less, whatever. You can halve the whole recipe no problem, but use 2gal water.
I think it would be best to start out slow with this. The following seems fine. Increase every one to two weeks and go one cube every other day, 1/day, 2/day, then three, then four. I take two with breakfast and two with dinner. Also, the research indicates Vitamin C helps with absorption, so a little OJ along with is OK.
I'm still figuring if two cubes a day is enough or if you need four, so use your own judgement.
Good luck and let me know how it goes
Frank
| 
Linear Mode
