Perpetual Soup Recipe

How to make it

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• 1. Place the chicken bones or whole chicken carcass, along with the seasoning and veggies, or scraps, in the Crock Pot, add water, set it on low, cover and you’re done, for a while. See Photo
• 2. Some of the posts I read said go seven to ten days using the broth and just adding water. I was not impressed. After seven days this has got to be like dish water. If you’re starving and on a tight budget, and that’s what they sounded like, I understand. Sorry, I don’t do dishwater. My way: On day one it was a bit rich, okay if you’re adding it to a soup, etc. but a tad rich on its own. Day two was good. Day three was the best. Day four was okay but a tad week. Day five was not making it.
• 3. Stop the music See Photo. My Crock Pot has a removable liner, bowl, crock. The pot was about half full. I unplugged the pot and using a large spoon with small holes in it, I removed all the solids. This reduced the volume by about half. I poured the remaining stock into a mixing bowl and washed the Crock Pot liner and put it back in the base unite.
• 4. I put the stock back in the Crock Pot and added some chicken bones I had and some veggies I had been saving. This is where the cabbage, broccoli, etc. got introduced. I added some spices, toped it up with water and turned it onto high.
• 5. A couple hours later I turned it to low. And tried the broth. It was better but needed more time. It was late evening so leave it until tomorrow. The next morning it was great.
• This is the schedule I’ve been following: Every recharge makes a different soup.
• 6. Charge the pot with all the goodies and let cook, on low for 12 to 24 hours.
• 7. After 12 to 24 hours the broth will be ready and this is day one.
• 8. Use the stock and replace what you use with water. Maybe add a bit of salt and pepper.
• 9. On day four, do not replace what you use with water. At the end of day four, remove the solids save the stock and wash your slow cooker.
• 10. Put the stock back in the pot, take out a mug for drinking if you like, recharge the pot with bones, veggies, spices, etc. You don’t need as much as you used for the first batch. The stock you saved is a bit week but still stock.
• 11. Turn on high for a couple hours then to low and leave it until morning.
• 12. In the morning you’re back to day one.
• You’ll need to adjust things a bit to suit your own taste but that’s easy.
• Back when I was building Samoan Village Resorts or maybe Coconuts Beach Resort I inherited a big garbage bag of coffee filters. Must be thousands of the things. In the morning I put a new filter in the basket and filter the broth through that. At the end of the day, I discard it and wash the basket.
• A few points: If your water is heavily chlorinated or has tones of fluoride, etc. in it you will want to use bottled water. You can’t make decent soup with L.A. Water.
• Because of the amount of cooking time, this stock will be richer than you might expect. Don’t overdo the bones or veggies.
• I’m going to add some Water Cress stalks to the next charge. I haven’t tried it but I think a cup of pre soaked and rinsed beans would work here.

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