Fw: Re: Re: Bone broth recipe-Cyn

[Guest guest]

Cyn,

As you see below I use onion in the recipe. I do love garlic and would use it but since I drink it daily I am afraid of smelling like garlic all the time. It would be yummy though.

hugs,

Sue >>>> Ladies,> Here is our bone broth recipe.> 1 organic free range 3-4 pound chicken (with innards)> 1 organic onion peeled and quartered> 3-4 stalks of celery> about 1/4 cup of organic cold pressed vinegar> 6 to 8 quart stock pot>> Put all of this together covering chicken with water, filling the potleaving only an inch or two at the pot (about a gallon and a half). Letthis all sit for one half hour. After the half hour put stove on highuntil pot comes to a boil. Skim off all the foam. Reduce it down to asimmer ( only a bubble ever couple seconds), low simmer. Cover,

tightlyand cook a minimum of twelve hours. We do ours 15 hours. Anything lessthan twelve hours does not produce bone broth.> When done you can pull the carcass out but squeeze the bones to geteverything out into the broth. Once you squeeze everything out and havethrown the carcass and meat away ( Do not even try to eat the meat. Allthe nutrients are out of it. Don't even feed it to your animals) you nowstrain the broth.> We put the broth in pint size safe plastic (#4/5) container. That istwo cups. We freeze it and use what we need. I use it every day. So wedefrost two containers at a time.> Bone broth keeps in the fridge for seven days.>------------------------------------