BONE BROTH
Bone broth stays rent free in my own. It is something that is on constant rotation due to all the health benefits it has. The amount of broth you get replaces having to go to the store and purchase expensive organic broth or broth that has other chemicals. Plus you can freeze what you don’t use for a later time.
IMPORTANT: You can use the following bones for this recipe
Any bones you have been saving that do not have meat on them
Bones that you purchase from a supermarket
Bones that have meat on them - the meat will need to be removed after a certain amount of time in the broth; the bones will need to be placed back in the pot. This is good when you plan to use the cooked meat at a later time as a meal.
INGREDIENTS
For this recipe I used 8 chicken drumsticks.
2 large carrots.
2 celery stalks (2 sticks).
1 onion.
1 garlic bulb (I use elephant garlic)
8 peppercorns
SPICES TO YOUR TASTE: sea salt, garlic and onion powder
PREP
make sure you clean your chicken. Let it sit in water with 4 sliced lemons for approximately 20 minutes.
cut the onion, celery stalks, and carrots in half. It
do not peel the skin off the carrots, onions or garlic
You will need a deep dutch pot or stock pot with a lid
DIRECTIONS
Place all ingredients in a large pot (I placed the chicken at the bottom), and cover (an inch or so over) with cold water.
Bring it to a boil and then skim the foam off the top. This should take about 10 minutes. Once you remove the foam, reduce heat, simmering gently for about an hour. A hard boil can denature the gelatin so, make sure you do not use a hard boil. As it continues to simmer, skim the foam (impurities) with a soup ladel or spoon.
After the hour is up, you will need to take the meat out the pot while still letting it simmer. Do not turn off the heat.
Take the meat off the bones and set it aside. DO NOT throw away the bones!
Now put the bones back in the stockpot. The collagenous joints are a crucial part.
Simmer, covered for another hour or two.
Make sure that you use your spices for this broth. You will need to season it to taste.
When the broth is done, you will need to strain the broth through a fine-mesh sieve into another pot. Sometimes,I will use a milk bag to strain the extra broth out the vegetables to filter it extra well.
You can discard the vegetables , because their nutrients are now in the broth.
You can use mason jars or tuberware containers to store the broth you don’t need. Make sure to put the date on it.
This broth can be used in soups or you can drink it by itself! When you need to use the frozen broth, just take it out the freezer and let it thaw out. Most of the time I do a partial thaw and then pour the contents in a pot to heat up.
BENEFITS OF BONE BROTH
Bone broth contains high amounts of nutrients like collagen, helps with inflammation and has many other benefits that have long lasting effects. Bone broth is the new supplement that is needed in your life daily!
