Healthy soil and sustainable growing

[Pego Rice <firekeeper38@yahoo.com>]

I've also noticed a much better flavor in whole canned chicken, plus the texture of the bone always hinted to me that this sort of processing would loosen more calcium to digest.   It seems very like my long braised bones in the bone stock for, you know, the "cure it all" chicken soup.  I can't seem to pull up numbers to compare, so just my guess. 

 

Anywho, a friend of mine used to try to can whole recipes, canning whole mimics long braising so well.

 

Yours, Pego