Wednesday, October 1, 2014

bone broth

Prep time 5 MINS • COOK TIME 8-24 HRS • YIELD ABOUT 2 1/2 QTS

4 quarts filtered water
1 1/2 to 2 pounds bones (beef knuckle bones, marrow bones, meaty bones, chicken or turkey necks, chicken or turkey carcass bones, or any bones you have on hand)
2 tablespoons apple cider vinegar*
2 teaspoons sea salt
cloves from 1 whole head garlic, peeled and smashed (optional)

Place all the ingredients in a 6-quart slow cooker. Turn the heat to high and bring the water to a boil. Then reduce the heat to low. Allow the broth to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better.

Turn off the slow cooker and allow the broth to cool to room temperature. Strain the broth through a fine-mesh strainer or a colander lined with cheesecloth. Store the broth in glass jars in the refrigerator for up to a week, or freeze for later use.

Before using the broth, chip away at the top and discard any fat that has solidified. You can drink the broth or use it as a base for soups, stews, or any recipe that calls for soup stock or broth.

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4735-4739). Victory Belt Publishing. Kindle Edition.

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