You can easily make your own “Calcium Fortified Chicken Broth” by adding about 1/2 teaspoon of vinegar to the water when you boil chicken bones etc for soup stock. The vinegar will leach the calcium out of the bones, but you won’t be able to taste it in the finished product.
This is one of those great tips that I myself frequently forget to use. Did I do it with that 20 LBS of chicken-of course not, I forgot!
Well, take heart. You might have missed out on the calcium…but you sure have a good suppy of protein, LOL!
Hmm, I would assume just regular vinegar, not the apple cider kind, right?
Any type of vinegar works-so use what you have (although white vinegar would be cheaper)
Lemon juice works the same way, if you don’t have any vinegar 🙂
rebekka-good to know!