Guest guest Posted October 3, 2005 Report Share Posted October 3, 2005 Hiya, My name is Lynda, and I've been trying to perfect my broth to use as a base for multiple meals. I use pastured chickens, and the slow cooker with ACV. I put the pot on low and leave it overnight until I get the urge to deal with the bones. (EEww) Usually about 24hrs. I've noticed a funny earthy/oily smell. What am I doing wrong? Over cooking it? I thought the longer the better? I still end up pulling the meat off!? Is this just the difference in fat types? What's the difference between a broiler and stewing hen? Any advice? Thanks, Lynda from Michigan Quote Link to comment Share on other sites More sharing options...
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