I finally made the chicken broth this morning. I used vegetable scraps and chicken backbones, both saved from previous food prep and saved in freezer bags. I put them in the crockpot and added water and let them cook all day on high.
After cooking and straining, there was close to a gallon of rich chicken broth. I don’t add salt to mine. The storebought broths are usually so high in sodium and we just don’t need that much extra salt.
It will stay in the fridge all night. Tomorrow, I’ll skim off the fat and freeze the broth in meal size containers.
Homemade broth is easy and is almost free as it’s made from food that many people throw away.
Supper was meatloaf made with this recipe. I did alter it a bit, using whole eggs, omitting the Worcestershire and doubling the recipe.
Skinny Meatloaf My husband and I really enjoyed this recipe. I took some to my parent’s home and our son’s home and they all enjoyed it too.
I will make this recipe again.
This week’s to do list
Hope you all are well
❤️ Rhonda