Gelatinous Low Histamine CHICKEN Bone Broth AND dinner in under 3 Hours (with photos)

[Rinse & rePeat]

You inspired me! Not a lot of people around here are willing to show their faces. It will also force me to work harder at looking younger?

I love it! You have a handsome and friendly face :)

 

[Rinse & rePeat]

I made these "Honey Mustard Wings" last night! I have been making them for decades! I posted the recipe with photo directions on page 2 of my "Peaty Proteins" thread, which I linked below.

EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

RICOTTA FRITTATA 1. Since I just make stuff up as I go along, for this first time making this, I preheated my oven to 375°, but depending on the pan you use, you might want to play it safe at 350°. Gather your ingredients. I used two links of corn & soy free sweet Italian sausage in mine, and...

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[Rinse & rePeat]

Thos is all the fat that boiled out of my wings, that I scraped off the top of the gelatin the wings made euwwww ?

 

[Rinse & rePeat]

I can play a game of catch with this batch of gelatin!

 

[Rinse & rePeat]

I posted my Thai Sweet & Sour Chicken Wings on my protein thread linked below!

EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

Back in the days when I was 'Peating', one of my favourite quick meals was a stirfry I'd make with shrimp. (Sorry,I don't have pics of it). Basically, I'd cut up a red bell pepper,an onion and have frozen cubed mango. Throw it all in the pan,add shrimp and stirfry it for a couple of minutes...

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[Rinse & rePeat]

I posted the Alfredo sauce recipe for these wings on my recipe thread below!

“Peaty” Sweets, Sauces, Starches & Other Splurges

"Our instincts give us a few clues about our nutritional needs, such as thirst, the hunger for salt, the pleasantness of sweet things, and the unpleasantness of certain odors or very acrid or bitter tastes." -Ray Peat This post has all the "Peaty" extras, like the frosting on cake! Though...

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[Rinse & rePeat]

In this clip Ray Peat talks about what he eats, and at the end he mentions eating chicken bone broth with the fat skimmed off the top just like mine!


View: https://youtu.be/X_BKjS3rpmw

 

[Rinse & rePeat]

"Chicken foot soup has been used in several cultures for a variety of ailments; chicken foot powder has been advocated as a stimulant for spinal cord regeneration--Harry Robertson's method was stopped by the FDA)." -Ray Peat

 

[Rinse & rePeat]

I just posted the recipes for the 3 ingredient wing sauce and mayo free Ranch/bleu cheese dressing on page 9 of my "Peaty Proteins" thread linked below.

EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

STEAK w/GARLIC HERB BUTTER 1. Gather ingredients. 2. Chop herbs of choice (I used 2 teaspoons of fresh minced rosemary and 1 tablespoon of fresh Italian parsley this time, but with my rib eye and French fries I used oregano. Mince finely, 3 large cloves of fresh garlic and put in bowl with...

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[Rinse & rePeat]

The sauce you recommended on my boil & broil chicken wings was delicious Yerrag!

 

[Rinse & rePeat]

ORANGE CHICKEN WINGS

To make these yummy wings I make the wing recipe at the beginning of this post. While the wings are cooking I mix fresh squeezed orange juice with orange marmalade, about 2/3 cup juice to 1/3 marmalade, and boil till it reduces and gets thick and sticky about 15 to 20 minutes. Toss the wings in the sauce for a few minutes until it cools and clings to the wings. Top with finely chopped green onion, or cilantro.

 

[Rinse & rePeat]

“The degenerative and inflammatory diseases can often be corrected by the use of gelatin-rich foods.” -Ray Peat

 

[Rinse & rePeat]

My lunch today tasted like a better Thanksgiving meal! The skin was crispy, the white meat was moist and the cranberry sauce was sweeter!

 

[frannybananny]

"It happens that gelatin is a protein which contains no tryptophan, and only small amounts of cysteine, methionine, and histidine. Using gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging."-Ray Peat

I really never knew that bone broth could ever be like jiggly jello without buying a gelatin packet or cooking it for 24+ hours. The bone broths in grocery stores certainly isn't gelatinous. Not to mention the oxalates in the store bought ones, from all the vegetables, can be problematic for people dealing with pain, and in large daily amounts can cause achiness in people who don't have any issues. Ray Peat says long cooked bone broths are high in histamines and heavy metals too, and I can attest to the heavy metals. I do not do well on any of them, especially the powdered ones. So sadly bone broths were not an option for me until last year. I knew there were times that I had made 3 and 4 hour stews that had gotten pretty thick without even bones, so I knew when Ray Peat says to keep bone broths cooking time to no more than 3 hours there had to be something to it. I now have it down!

First thing to know is bones do not make a gelatinous broth in a short amount of time, the cartilage and skin does. For a gelatinous chicken bone broth wings work best. I buy chicken necks too and like to throw in a few, in case there might be some traces of thyroid in them. I don't like to use chicken feet because they usually bleach them, and I don't like the taste of that in my broth. I tried it twice, and besides the taste, it is just too much seeing all those claws reaching out of the pot like a witches cauldron.

I like killing two birds with one stone, punn intended, so I only make my chicken bone broth at the same time as I make wings for dinner. So these instructions will make your broth and dinner at the same time. I always snip off the wing tips from my wings and freeze them, along with other saved chicken bones. So I have a good stash to start my bone broth and dinner with.

START:
1. Put leftover bones, like a small carcass or 4 of 5 cups of saved bones, in a BIG pot (I use Le Creuset) add wing tips (maybe 7 or 8 of them) and about 7 chicken necks (no vegetables or vinegar) and cover with filtered water (I use flouride free from my gravity filter) and blast up that heat leaving the lid off. You want the impurities to escape your broth. You will see how many there are in the sludge that rises at the beggining of the cooking time. If you had made your bone broth in a crock pot you would have eaten that, yuck! Cook for about an hour, skimming off that sludgy foam and replacing water if it goes below the bones.

2. While the bones are cooking have the wings soaking in water to remove any cloudines (I use about 3 to 4 pounds). Add in the wings to the broth a pound or so at a time, cook for 20 minutes and transfer to a foil lined, and coconut oil greased, baking sheet. Cook all of the wings in the same manner. When the wings are all cooked continue cooking the chicken broth on very high heat, with the lid off until 3 hours is done, sometimes I will go 4 hours if the pot is low on bones. Keep replacing the water till the end.

3. Turn off the bone broth, cool slightly and strain through a metal sieve into a clean glass bowl, cover and refrigerate overnight. The next morning scrape off all the soft PUFA laden fat that rose to the top and toss it. At this point you can use the broth or freeze it for another time.

4. To finish the dinner wings, I rub down the wings with refined coconut oil, season them with garlic salt (or whatever sounds good depending on the sauce I might toss them in), then broil them skin side down on an upper rack for about 5 minutes, turn them over and finish broiling them till browned and crispy.

One thing to think about is, that with all the evaporation and added water, and whatever else that is in your water source, good and bad, is all going to get concentrated in your broth. So if you are using fluoridated water the concentrations are gonna get higher than just drinking water, but no different than store bought broth. So use the purest water possible. I like to use my chicken bone broth mostly to make a variety of soups, Asian Pho, eggdrop soup, creamy chicken gravy, homemade enchilada sauce, meatball sauces, and fresh mashed beans. My gelatinous beef broth is slightly different so I will post those instructions next.

Gelatin, stress, longevity

Ray Peat

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Most of the chicken wings I see for sale at a regular supermarket have those gelatinous tips removed already! Especially the frozen ones. Do you use a certain brand that also has the tips?

 

[Rinse & rePeat]

Most of the chicken wings I see for sale at a regular supermarket have those gelatinous tips removed already! Especially the frozen ones. Do you use a certain brand that also has the tips?

I use two companies, and one has tips and one doesn’t. When they have tips I snip them off and put them in the freezer with other chicken bones, so I can still make a gelatinous chicken broth without wings.

 

[Rinse & rePeat]

This last batch of chicken bone broth I boiled down to make in more concentrated. I then refrigerated it over night, skimmed off the fat and cut into portions to freeze on wax paper. This makes it easy to have one cup portions. I pull out a portion and mix it with boiling water. Season it however you want, or drop it in a soup for some extra goodness, or take it on-the-go!

 

[Dutchie]

I don't know about that. I know Ray Peat lightly cooks green and drinks the water, so I assume there is something still in those veggies he isn't wanting.

In regards to oxalates,they are watersoluble, so by drinking the cooked greens water,you'll get in the full oxalates load.

 

[Rinse & rePeat]

In regards to oxalates,they are watersoluble, so by drinking the cooked greens water,you'll get in the full oxalates load.

Then I guess he just doesn’t want the fiber?

 

[Rinse & rePeat]

“When we eat animal proteins in the traditional ways (for example, eating fish head soup, as well as the muscles, or “head-cheese” as well as pork chops, and chicken-foot soup as well as drumsticks), we assimilate a large amount of glycine and gelatin. This whole-animal balance of amino acids supports all sorts of biological process, including a balanced growth of children's tissues and organs.

When only the muscle meats are eaten, the amino acid balance entering our blood stream is the same as that produced by extreme stress, when cortisol excess causes our muscles to be broken down to provide energy and material for repair. The formation of serotonin is increased by the excess tryptophan in muscle, and serotonin stimulates the formation of more cortisol, while the tryptophan itself, along with the excess muscle-derived cysteine, suppresses the thyroid function.“ -Ray Peat

 

[Rinse & rePeat]

“A recent publication shows that glycine alleviates colitis; but the use of gelatin, especially in the form of a concentrated gelatinous beef broth, for colitis, dysentery, ulcers, celiac disease, and other diseases of the digestive system, goes far back in medical history. Pavlov's observation of its effectiveness in stimulating the secretion of digestive juices occurred because the stimulating value of broth was already recognized.” -Ray Peat