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Chicken Skin Chips

Chicken skin from 1-2 whole chickens or 1 pound chicken skins from your butcher, if you’re lucky like that

Salt or your favorite seasoning blend

Preheat oven to 325 degrees.

Season chicken skins with your seasoning of choice.

Place skins on a parchment lined sheet pan. They can be touching because they will shrink a lot during the cooking process. 

Bake for 20-22 mins. Flip skins over and bake another 20-22 mins. 

Let cool before eating.

If you want really flat chips, lay another parchment sheet over the skins and then lay another sheet pan on top of that parchment paper. Cooking times will vary for this method, so I suggest checking them 5 minutes sooner.

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Menudo Style Tripe Soup

4 pounds cleaned tripe, cut into large chunks

½ cup white vinegar

1 Tbs salt, or more to taste

1 Tbs chili powder

½ Tbs cumin

½ Tbs oregano

½ Tbs garlic

¼ tsp cayenne (optional)

1-2 bay leaves

Water, as needed

If your tripe is not clean, boil tripe for 30-45 minutes in a large pot and then drain out the water.

Put tripe back into the pot and add in remaining ingredients.

Fill pot with double the amount of water as there is tripe.

Let ingredients come to a boil, then reduce to a simmer. Check the consistency after 2 hours. If it is still chewy and you want it soft, continue cooking.

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Simple Bone Broth

Apple cider vinegar (optional)

Bay leaf (optional)

Any kind of bones will work, even leftover bones from your meals

I prefer a mixture of lamb, beef, and chicken bones

Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous

In a crock pot or large stock pot toss in your bones.

Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)

Let simmer for 24 hours, or set the crock pot to low.

Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.

Let lightly simmer for another 24 hours.

Strain broth from bones and store broth in glass jars.

Lasts 1-2 weeks in the fridge or 1 year in the freezer.

If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.

When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.

Add lots of salt to taste.

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Dairy Free Gravy

¼ cup drippings from a pan after cooking roast, turkey, chicken, etc

1 cup broth liquid

1 whole egg

1 egg yolk

2 Tbs gelatin

1 Tbs cool water

1/2 tsp garlic

1/2 tsp onion powder

Salt to taste

Let broth and drippings mixture simmer and reduce for about 10 minutes.

Sprinkle the gelatin over the 2 Tbs cool water and let bloom for a few minutes.

Pour the eggs into a blender and begin to blend the eggs.

While the eggs are still blending, pour in about ½ cup of broth as well as the bloomed gelatin.

While continuously whisking the broth on the stove, pour the egg, gelatin and broth mixture back into the pot.

Keep whisking and cook on medium-low heat for about 5 minutes or until it starts to thicken up.

Remove from heat and let cool 5 minutes before serving so it can thicken up a little more.

Enjoy with roast beef, roasted turkey or chicken!

 

This also reheats well, too. Once cooled it will be solid jello. Just scoop into a small pot and reheat on medium-low.

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Egg Noodles

1-2 servings

 

3 whole eggs

1/4 cup water

1 tsp gelatin

 

Blend all ingredients in a blender.

Cook batter in a lightly greased non-stick pan the same way you would cook a crepe. Keep cooking noodle crepes until all batter is used.

Let cool and slice into desired size.

Noodles are good for about 1 week in the fridge or at least 6 months in the freezer in an airtight container or bag.

When reheating, you can either saute in a pan with butter and seasonings, cook it into your sauce, or boil it for about 1 minute. Recipe can easily be doubled.