Chicken Stock (Chicken Stock) is a popular food source that is rich in nutrients and vitamins that are good for health. Besides that, it tastes delicious and can be consumed directly or as an addition to cooking dishes. It is very suitable for consumption starting from the time of infant solids to parents both to become the body's immunity to help the healing process of various diseases.

Many people are mistaken when preparing Chicken Stock because they think that cooking in a slow cooker is enough.
However, many factors determine the Chicken Stock that you make into a superfood drink that is truly high in nutrition and efficacious, one of which is how to process Chicken Stock in the right way, tool, temperature, and time.

Don't worry, here are tips on how to make Chicken Stock Anti-Failure and save nutrition up to 93% by using the right cooking equipment, such as the Electric 5Qt MultiPurpose Roaster (MP5) Saladmaster.

Ingredient:

Wrap in Cheese Cloth:

How to make:

Using 5 Qt Roasters:

1. Add all the chicken, apple cider vinegar, and water until it covers 3/4 of the chicken.

Soak the chicken for 30 minutes so that the mineral content in the chicken bones

maximally out.

2. Add the rest of the ingredients except parsley. Add water until it covers the chicken by 2.5 cm.

Cook for 8-12 hours over low heat.

3. In the last 15 minutes add parsley.

4. Strain the broth. Transfer to MPI or 3.5 Qt Mixing Bowl.

Cool the broth before storing it in the refrigerator.

Using MP5:

Follow the steps to use a 5 Qt Roaster. Only, use MP5 with

temperature setting 85º-90º C. Set time for 8-12 hours.

Tip:

Method 1:

After 2 hours, remove the chicken. Take the meat. Place the bones back into the stainless steel skillet or saucepan to make the SALADMASTER chicken stock. Cook again.

Chicken meat taken during the cooking process can be processed into Hainam Rice, Chicken Sandwiches, etc.

Method 2:

The chicken in the fillet is taken for the meat. What is cooked for the broth is only chicken bones and additional chicken feet.

* Before storing, make sure the broth is not hot. Remove the fat that has clumped in the broth

cold. Broth can be stored for 5 days in the refrigerator. When cold, the texture of the broth will change

to gel. In the freezer or frozen state, the stock can last for 3 months.

* For certain health conditions, please consult a doctor before consuming

bone broth. If you have digestive problems, you should not use black pepper and or white onions when cooking.

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