Friday, December 8, 2017

Collagen Broth

I was inspired by a friend who cooked up some collagen soup lately so I decided to try it too. It uses sooooooo much ingredients  (as in quantity) for a small quantity of soup yielded 🤣 but given the benefits of it.. it's worth a go! 

Thanks to Annie for her recipe! 


2 chicken carcasses
20 chicken feet
2 pork bones (about 4 packs from NTUC)
5 to 6 litres of water (based on my 28cm Happy Call deep pot)


Blanch pork bones and rinse well. I used my hands to wash them real clean.

Blanch chicken feet. I didn't trim the feet  but do trim them! Rinse well. 

Blanch chicken carcasses and rinse well.

Place in pot with water and bring to a rolling boil. Boil on high heat for 10 mins.

Boil away!

After 10 minutes, reduce heat to low and boil for 4 hours, checking in occasionally and removing scum. Salt it if you like now or salt it when you use it. My soup reduced about half in quantity. 

Remove ingredients and sieve soup.

Chill for coagulation to take place.
Freeze for future use or use it as a stock in your cooking. I used it to cook Bolognese today.

Adriel had this with us (: I cooked it as such as he could consume it. I'm doing baby led weaning for him and I'll share more details soon! In the mean time, enjoy your collagen broth! 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...