The Forgotten 1930s Survival Pyramids. One Prep, 2 Years of Food.

Ingredients

• 1.5 lb Chicken Feet (trim cartilage and score joints)
• 2 lb Chicken Bones (frozen, any leftover carcass bones)
• 4 tablespoons Salt (kosher or sea salt, primary preservative)
• 1 teaspoon Black Pepper (freshly ground, optional pinch per serving)
• 12 cups Water (boiling water to cover bones)
• 1 piece Zucchini (diced into smallest cubes possible)
• 1 cup Mushrooms (finely chopped, any variety)
• 2 pieces Carrots (peeled and diced uniformly)
• 4 cloves Garlic (pressed into a paste)
• 2 tablespoons Fresh Dill (chopped extremely fine)
• 2 cups Long Grain White Rice (uncooked, will be boiled)

Instructions

1. Prepare Bones and Chicken Feet

   Trim any excess cartilage from the chicken feet and score the joints to expose marrow. Rinse the chicken bones and feet under cold water.

   Time: PT15M

2. Simmer Bone Broth

   Place the prepared bones and feet in a large pot, cover with boiling water, add 4 tbsp salt, and bring back to a boil. Reduce heat to the lowest setting and let simmer gently for 5 hours without a hard boil.

   Time: PT5H

   Temperature: low simmer

3. Strain the Broth

   After 5 hours, remove the pot from heat. Using a fine mesh sieve, strain the liquid into a clean container, discarding solids.

   Time: PT10M

4. Prepare Vegetables

   Dice the zucchini into the smallest cubes, finely chop mushrooms and carrots, press garlic into a paste, and finely chop dill until powder‑like.

   Time: PT20M

5. Dry Vegetables

   Spread the chopped vegetables in a thin layer on parchment‑lined baking sheets. Place in an oven set to 122°F, leaving the door slightly open to let moisture escape. Dry for 1–2 hours until completely dehydrated.

   Time: PT1H30M

   Temperature: 122°F

6. Cook Rice

   Rinse the rice, then cook 2 cups uncooked rice in water (1:2 ratio) until fluffy, about 20 minutes.

   Time: PT20M

   Temperature: boiling

7. Assemble Soup Mixture

   In a large bowl combine the cooked rice, dried vegetables, a generous pinch of salt and black pepper, then pour in the concentrated bone broth, mixing until everything is evenly coated.

   Time: PT10M

8. Portion and Shape Pyramids

   Scoop equal portions into freezer‑safe bags, flatten, and twist the top to form a pyramid shape. Seal tightly, removing as much air as possible.

   Time: PT10M

9. Freeze to Set

   Place the sealed bags in the freezer for at least 2 hours until the mixture becomes a solid block.

   Time: PT2H

Nutrition Facts

Calories

280

Protein

10 g

Carbohydrates

45 g

Fat

2 g

Fiber

3 g