It was in a slow cooker overnight. The carcass of a rotisserie chicken along with vegetable scraps.
by NervousPatient1493
5 Comments
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uselessdrain
Onion skins make it dark
RevolutionaryWay7555
This is just my guess but I’m thinking the rotisserie part may be the culprit. Think of a plain roasted chicken vs a rotisserie one. There’s a difference. I did bone broth once where I cooked them low and slow in an electric roaster. It was the best broth. The next time I did it I cut corners on the time and added celery and onion and that was the worst broth- I wound up throwing it out. I later found out my celery was probably too old. If I do it again I’ll just do it like the first time. If you processed in a pressure canner for the specific time and altitude it should be fine. It looks quite yummy actually.
The_Issa
The brown bits on the rotisserie chicken make it darker. Plus you did a good job extracting all the good stuff. I bet this is jello when it cools.
Certain-Zucchini-753
Onion skins darken broth. Did you have a lot in the veggie scraps you used?
5 Comments
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Onion skins make it dark
This is just my guess but I’m thinking the rotisserie part may be the culprit. Think of a plain roasted chicken vs a rotisserie one. There’s a difference. I did bone broth once where I cooked them low and slow in an electric roaster. It was the best broth. The next time I did it I cut corners on the time and added celery and onion and that was the worst broth- I wound up throwing it out. I later found out my celery was probably too old. If I do it again I’ll just do it like the first time. If you processed in a pressure canner for the specific time and altitude it should be fine. It looks quite yummy actually.
The brown bits on the rotisserie chicken make it darker. Plus you did a good job extracting all the good stuff. I bet this is jello when it cools.
Onion skins darken broth. Did you have a lot in the veggie scraps you used?