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Posted on Sep 10, 2013 at 09:07 AM

Behold, I will show you a mystery that not many people know.  How to make real soup.  You can't go out and buy real soup anywhere.  Anywhere that I know of.  

Some day when you've roasted a chicken, or really, anything with bones, save the drippings, or "the treasure," as the French say.  Save the bones, cartilage, skin, and the feet and comb if you can get them.  Not the feathers.  

I usually chill the drippings and separate the fat from the part that will look like jello.  The jello goes in and the fat I put in the frig for a while.

I put the jello from the drippings, the skin, the bones and cartilage in a pressure cooker, cover about 2 inches above everything with water, add 2 tablespoons of vinegar and pressure cook everything for around three hours.  I'd say three hours is minimum, six wouldn't hurt anything.  But not having time to watch it more than that, I put it in the crock pot for 12 to 24 hours after that.  And this can go on longer, too.  In the old days, people sometimes just simmered indefinitely, partly to preserve the food.  

After this, I pour the soup through a colander and when the bones and skin cool, separate them.  The soup is done when the bones will break easily.  

There are levels of success.  Whatever you have at this point is good.  But when you chill this and the whole thing gels just like jello, perfection has been achieved.  

I like to add vegetables, like onion, garlic, and celery.  I also add salt.  

There are lots of uses for this soup as a base when chicken broth is called for.  The great thing about this soup is that the minerals and other nourishment is very well absorbed by the digestive system.  You can partically feel your bones and bone marrow growing.  Besides that it's mmm mmm good.

PS Just in case you ever have feet to put it, they need to be cooked in a pressure cooker first for about half an hour.  Then remove the skin, which I throw away, and put the rest in the soup.

Bab : )
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