fsrvival
Thu, Apr-14-05, 09:15
Hi all,
There has been some interest expressed in this forum in eating chicken bones, and the nutritional value thereof.
In the chicken bone thread, several folks expressed concern about possible damage to one's innards from eating these bones.
I eat a lot of cheap chicken legs, and enjoy the bones separately from the meat. I cook up a few chicken legs, unadorned, in the oven. Then I take them out, let them cool to room temperature, and then strip all the nice crunchy skin off, tossing it into a little saucepan. Now I take all the meat off the bones, and freeze it in a layer for easy portion access later. The bones go into the saucepan with the skin. I rinse out the baking dish with boiling water to get all the delightful chicken flavour, & toss that into the saucepan. Then I cover the bones & skin in the saucepan with boiling water, & simmer it for at least 12 hours.
After I cool the soup to room temperature, I strain the broth into a stainless steel bowl & let it chill in the fridge.
Now, to the *bones*. :-)
The bones will be as soft as oatmeal porridge in your mouth.
If you wanted to, you could mush them up with a fork.
I just eat the fat ends off all the legs bones (they are now really, really, soft), and discard the slightly firmer narrow lengths of the bones.
I get an *immense* feeling of well being from eating chicken bones. I really do crave them!
I've just now devoured the ends from all the bones of 4 chicken leg quarters & I feel ready for anything.
Enjoy. :-)
There has been some interest expressed in this forum in eating chicken bones, and the nutritional value thereof.
In the chicken bone thread, several folks expressed concern about possible damage to one's innards from eating these bones.
I eat a lot of cheap chicken legs, and enjoy the bones separately from the meat. I cook up a few chicken legs, unadorned, in the oven. Then I take them out, let them cool to room temperature, and then strip all the nice crunchy skin off, tossing it into a little saucepan. Now I take all the meat off the bones, and freeze it in a layer for easy portion access later. The bones go into the saucepan with the skin. I rinse out the baking dish with boiling water to get all the delightful chicken flavour, & toss that into the saucepan. Then I cover the bones & skin in the saucepan with boiling water, & simmer it for at least 12 hours.
After I cool the soup to room temperature, I strain the broth into a stainless steel bowl & let it chill in the fridge.
Now, to the *bones*. :-)
The bones will be as soft as oatmeal porridge in your mouth.
If you wanted to, you could mush them up with a fork.
I just eat the fat ends off all the legs bones (they are now really, really, soft), and discard the slightly firmer narrow lengths of the bones.
I get an *immense* feeling of well being from eating chicken bones. I really do crave them!
I've just now devoured the ends from all the bones of 4 chicken leg quarters & I feel ready for anything.
Enjoy. :-)