Monday, December 22, 2014

*RECIPE* bone broth

Bone Broth, makes about 3 quarts


• about 4 quarts spring or filtered water
• 2-4# bones, your choice of animal! 
----->try beef, bison, goat, chicken, duck… marrow or knuckle for the 4-legged bones, backs & feet for the poultry (pastured/grass fed highly recommended) 

• 2 carrots (or ends/peels from about 1/2#)
• 4 celery ribs (or ends from 2 heads)
• 2 yellow onions (or peels/ends from about 6)
• 2 parsnips (or ends/peels from about 1/2#)
• 3-4 garlic cloves (or papery peels from about 1 bulb)
----->i save up my weekly veggie scraps in a container in the freezer
• 2-3 bay leaves
• 1-2 T whole peppercorns
• 1 bunch parsley stems
• 1 bunch thyme/rosemary stems

1. in large stock pot, place your bones (optional pre-roasted) and cover with water
2. bring up to simmer and skim the scum during the first 30-60minutes
3. hold at very low simmer for 24hours for poultry, up to 48 for 4-legged
4. add the veggies & herbs in the last 30min
5. strain and discard bones/veggies (all the nutrition is now in the broth)
6. cool and store in mason jars in fridge for 5 days or in freezer for 1 year
(silicone ice cube trays are also great for freezer storage)

<--- chicken+veggie soup in bison broth, yum!


i have more fun gadgets and pantry goods listed in my Amazon store. you should totally check it out.

No comments:

Post a Comment