Bone Broth
A very simple mixture that promotes great health. Filled with collogen, micro-nutrients and minerals to help with overall health.
Roasted Bones: Use leftovers from a rotisserie chicken, or roasted turkey. Buy beef bones from a butcher. One chicken can make two batches of bone broth. A large turkey can make roughly 8 batches. Wrap the bones in tinfoil and freeze for later.
Whole Carrots: Wash carrots, break into three or four pieces.
Whole Celery: Wash celery, break into three or four pieces.
Whole Onion: Slice into chucks, leave skin on.
Any other vegetables or fruits you desire, apples add a sweetness.
2 teaspoons of apple cider vinegar
Season with spices, black pepper, turmeric, ginger, cayenne, anything you like
Cook in a slow cooker on low for 24 hours. Be sure the place the slow cooker on top of a cutting board to protect your counters from spills or heat damage.
When cooled, strain broth through a cheese cloth. Parcel into three containers (I use yogurt containers), freeze two of them. Refrigerate the last one. Drink a few ounces of bone broth everyday. It will last in the refrigerator for one week.
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