ready in about 15 minutes;
serves 10
You might need to buy:
- fresh parsley
- fresh thyme
- fresh rosemary
- whole black peppercorns
- garlic smashed and peeled
- dried bay leaves
- honey
- kosher salt do not use table salt
- lemons sliced
- whole chicken
You might need to buy:
- egg
- TOPPING
- confectioner sugar
- eggs
- soft cream cheese
- melted butter
- butter pecan cake mix
- melted butter
You might need to buy:
- egg white
- melted butter
- confectioners sugar
- vanilla
- cream
You can use a variety of veggies: cauliflower, sliced carrot, Brussels sprouts, broccoli
MAKES 2 QUARTS
ready in about 15 minutes;
serves 60
You might need to buy:
- kefir whey or whey from other source
You can substitute chicken thighs and legs.
Makes 4 quarts.
ready in about 15 minutes;
serves 4
You might need to buy:
- fresh rosemary or thyme
- Celtic Sea Salt
- black pepper
- pastured skin on chicken.
- Water to cover by 2 inches
ready in about 15 minutes;
serves 4
You might need to buy:
- chicken feet
- pure water
- vinegar
Instant Pot method. I took the recipe I found and adjusted to what I wanted. As usual. The first time I made it, I didn’t have the fresh mushrooms like I thought I did, but I had artichokes! Use the liquid from the jar to saute/heat the onions and artichokes, and you can skip the 1T of olive oil.
ready in about 40 minutes;
serves 8
You might need to buy:
- medium onion
- garlic
- olive oil
- crazy salt
- Worcestershire sauce
- Optional:
- frozen lima beans
- mix and match your favorite veggies
make enough for 4 days and interchange with chicken stock. This means about 4 quarts of meat stock. Double this recipe to get the amount needed
ready in about 375 minutes;
serves 2
You might need to buy:
- peppercorns
- celery
- meaty soup bones or shanks.
- garlic cloves to add at the end
- Water to cover 2" above your meat
ready in about 40 minutes;
serves 8
You might need to buy:
- chicken stock
ready in about 40 minutes;
serves 8
You might need to buy:
- chicken or beef stock