Ok, so when I try making chicken broth from bones, it never comes out right. It always tastes funny. I usually reserve bones from cooked chicken, and then throw them in a pot. I boil them first and throw out the initial boiling water. I was always told that was "blood water" and needed to be tossed. Is this what they mean by parboiling?
Then I put the bones in water and put them in the slow cooker on low for around 24 hrs and then I'm done. However, when I try to eat noodles from it, it just doesn't taste right. Is it because i'm not putting vegetables while I make the broth?
Usually I put the veges in the bowl and pour the boiling broth in it to cook everything, maybe I need to take the broth and boil it with veges to make the soup?
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