Honey’s results

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fjm
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Re: Honey’s results

Post by fjm » Sun Sep 27, 2020 7:16 pm

Simmer chicken - any chicken - in water. No vegetables, salt or other seasonings, just water and chicken. Strip the meat from the bones and feed it to the cats, or make a pie, or whatever, discard the bones, and skim some of the fat from the stock if there is a lot.

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Re: Honey’s results

Post by Raych1975 » Sun Sep 27, 2020 8:03 pm

How long u simmer it for? How much chicken?
Sorry for daft questions

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Re: Honey’s results

Post by fjm » Sun Sep 27, 2020 8:30 pm

Not a daft question, but it all depends. If I am using raw chicken, and want to eat the chicken myself, I will cook it gently for 20-30 minutes, take the meat out, put the bones and cartilage etc back in the pan and simmer for at least another half an hour. If it's all for the animals, I'll cook it for an hour or more. Same for a chicken carcass, cooked or raw. Any chicken will do, but if you are mostly making stock then cheap cuts are better than expensive breasts. Put a pack of chicken legs, thighs or wings in a big pan, cover with water, bring to the boil, turn the heat down so the water is just bubbling, cover with the lid and set an alarm for when the cooking will be completed. Or try with just a few in a smaller pan. Do Not Leave The House!! I have burnt more pans and smoked more rooms boiling up chicken bones than I care to remember... If you have a crockpot then put them in overnight.

The more chicken the stronger the stock, but if it looks too dilute you can reduce it by fast boiling, and if it looks too strong add more water. I usually make it quite dilute for the animals as it is a drink rather than a meal, so probably around 1 litre water to 500g chicken, but I never measure - as long as it doesn't boil dry the animals are not fussy.

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Re: Honey’s results

Post by Mollycat » Sun Sep 27, 2020 9:04 pm

What about apple cider vinegar, do you avoid it for the animals? I use it for bone broth for myself as it helps break down and extract more from the bones (allegedly) but is it ok to use when cooking up for animals?

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Re: Honey’s results

Post by Kay » Sun Sep 27, 2020 11:27 pm

a whole chicken cooked for 15 hours on low in a slow cooker practically disintegrates

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Re: Honey’s results

Post by fjm » Mon Sep 28, 2020 8:07 am

Adding vinegar is meant to leach more calcium etc from the bones, but such research as is available indicates it has little effect: https://honey-guide.com/2014/01/21/bone ... l-content/ . A balanced diet will already contain enough calcium, and too much can be as bad as too little - I prefer to add measured amounts of ground eggshell to the homemade cat food so I can control the amount. As I'm using the stock to encourage the animals to drink the more it tastes of their much loved chicken and nothing but chicken the better! Certainly no danger in adding a little cider vinegar, but probably not much benefit either.

I am always a little amused by "bone stock" - stock was always a staple ingredient when I was growing up, and I have been making it all my adult life. At some point stock cubes became the default, and "bone stock" was used to differentiate real stock cooked at home. For red meats the longer it is cooked the better, and the bones should be chopped to allow the marrow to escape; chicken bones are less nutritious, and some cookery writers prefer to cook chicken stock for quite short periods of time, so that it tastes of the flesh rather than the bones, and stays clear rather than cloudy. As the nutritional level of even the best stock is quite low I think of it as a flavoured base for soups and sauces when cooking for myself, and an aid to hydration for the animals - and they don't care whether it is cloudy or not!

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Re: Honey’s results

Post by Raych1975 » Mon Sep 28, 2020 7:16 pm

I think if/when i ever get round to it i will use thighs as bones easier to remove. I do a chicken and red wine casserole in slow cooker sometimes so will buy bigger pack of thighs and just cook a few separately. Bit nervewracking as i not a great cook and be scared to get it wrong and poison them!! Do u give it luke warm or cooled down?

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Re: Honey’s results

Post by Mollycat » Mon Sep 28, 2020 8:42 pm

If you can put chicken thighs wine and whatever else goes in a casserole and make it passable for hoomans, you can't poison your cats unless you forgetfully add wine to theirs ... in which case they are unlikely to drink it!

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Re: Honey’s results

Post by fjm » Mon Sep 28, 2020 9:10 pm

They prefer it at room temperature, but I am a bit wary of leaving anything meat based hanging around for too long so it is usually straight from the fridge. It sets to a jelly, which makes it easier to take the fat off. If the cats don't like it chuck in a little salt and a few chopped vegetables to cook, add the reserved chicken meat 5 minutes before they are ready, and Bingo - soup for human supper!

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Re: Honey’s results

Post by Raych1975 » Mon Sep 28, 2020 9:44 pm

Mollycat wrote:
Mon Sep 28, 2020 8:42 pm
If you can put chicken thighs wine and whatever else goes in a casserole and make it passable for hoomans, you can't poison your cats unless you forgetfully add wine to theirs ... in which case they are unlikely to drink it!
A whole bottle of red wine goes in so anything is passable with that :D

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Re: Honey’s results

Post by Raych1975 » Mon Sep 28, 2020 9:47 pm

fjm wrote:
Mon Sep 28, 2020 9:10 pm
They prefer it at room temperature, but I am a bit wary of leaving anything meat based hanging around for too long so it is usually straight from the fridge. It sets to a jelly, which makes it easier to take the fat off. If the cats don't like it chuck in a little salt and a few chopped vegetables to cook, add the reserved chicken meat 5 minutes before they are ready, and Bingo - soup for human supper!
Thanks fjm, love your tip on what to do with it if the madams don’t like it!

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Re: Honey’s results

Post by Mollycat » Tue Sep 29, 2020 5:24 am

Yeah don't you love how if the cats don't like it then humans can have the cats' rejects, or leftovers ... no wonder they call us mad cat people!

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