Kaleen Lewis plans to do

RECIPE: save all scraps ( he said chicken thighs gizzards liver chuck roast scraps onions and carrots) Put on roasting pan at 500° for 1 hour Move to crock pot/slow cooker Top with water Dash Apple cider vinegar Set on low 18 hours Then filter everything This extracts the collagen and nutrition (His fancy fat separator here) pour into the separator Then pour into another pot to clarify the broth For the next step put the fat in a jar in the freezer for coming by at a later time Put the broth back in the slow cooker Cover with cheese cloth Cook for 24 hours u til the water renders off Pour broth into a pan on the stove for final rendering He does not give measurements but I would guess the following Sugar 1/4 c Turmeric 1-2T Celery salt 1T Garlic powder 1T He said lots of salt- I have no idea but bouillon is salty and you need it to preserve it so lots Cook until thick like cake batter + Line a cake pan with parchment paper Pour mixture into pan Refrigerate a few hours till firms up Remove from pan and cut into cubes wrapping in the parchment paper size of starbursts Shelf life depends on how much water is left in the mix You can put in a jar in the refrigerator I’m going to try it. It freeze dry my cubes. I save all my scraps for broth anyway so this will be a good thing to try!

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