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Chicken bone broth in a slow cooker with pastured whole bird. Is it ok if I put raw acv in at the beginning?

I'm using a chicken bone broth recipe by the Holistic Squid. I was suppose to cook the chicken for 3 to 4 hrs until meat is cooked through, remove the meat, and then out the bones back into the slow cooker with 1 tbs of raw apple cider vinegar. I accidentally put the vinegar in at the beginning, will it the broth be ok???

asked by bellly almost 2 years ago
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

Yes, I always put it in at the beginning. They probably said that so you don't flavor the meat with vinegar. I don't think you'll taste it.

B73c9ac7 59be 4637 9efc 53b5cc862a24  ilima
added almost 2 years ago

Okay thank you!

94ff4163 13ec 407a a53b 792c87641e55  fsm
trampledbygeese

trampledbygeese is a trusted home cook.

added almost 2 years ago

It shouldn't be a problem at all. I love adding a splash of sour wine or apple cider vinegar to my chicken when I do it in the slowcooker, it adds a nice flavour to the meat.

If you are adding the vinegar to the broth to extract the extra nutrition from the bones, then it might be a good idea to add some more in at the 'usual' time as well.

Let us know how it turns out.

B73c9ac7 59be 4637 9efc 53b5cc862a24  ilima
added almost 2 years ago

Ok thank you so much!!

B73c9ac7 59be 4637 9efc 53b5cc862a24  ilima
added almost 2 years ago

So the chicken broth smells like the fat oxidized, smells rancid. I don't understand what I did wrong, this always happens. I turned the slow cooker on at 3pm today (on low) and just now turned it off, midnight. I took the chicken out after 4 hrs to pull the meat off the bones, then put the bones and things back in the slow cooker, so cooked about 8 1/2 hrs. Maybe I should just use bones only next time (rather than a whole bird), because I don't understand why the fat always oxidizes and smells rancid.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

I don't think the fat oxidized. I actually let mine go a lot longer. The smell of stock isn't the best odor. It's a boney smell. In fact, I have an electrical outlet on my deck and cook it outside. Boiled meat and bones smells like...boiled meat and bones. Luckily, the end product tastes like magic. Adding carrots, onions and celery does add a sweetness to the taste and smell.

B73c9ac7 59be 4637 9efc 53b5cc862a24  ilima
added almost 2 years ago

Thank you for your response and help! I know what you mean about how stock smell isn't the best smell- but mine smells like the classic stock smell but then it definitely also has an oxidized fat smell to it :/ And the bones didn't even begin to become soft after almost 9 hrs of cooking. I am bummed and frustrated. Next time I will just try with roasted bones rather than starting with a whole bird.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

The bones take longer than 8 hours. Maybe you should let it continue to cook if you haven't discarded the bones yet.

My routine is to but whole chickens. Then I remove the backbone and wing tips. I put them along with the neck into the freezer. I add the bones from whatever I do with the rest of the chicken. I have about 3-3.5 lbs of bones after 2 chickens. That's the perfect amount for my 6.5 qt slow cooker. Then I toss in onion and carrot scraps that I also save in the freezer. I add 1 TBS of raw ACV and 8 peppercorns. 20-24 hours later, the bones are mush and it's ready. After I strain it and defat it the next day, I sometimes reduce it down on the stove and freeze it in small containers.

B73c9ac7 59be 4637 9efc 53b5cc862a24  ilima
added almost 2 years ago

Ooh I see, ok, thank you!!