Bone Broth

by on Monday, September 7, 2015

I have really been experimenting with different bone broth recipes, to try and achieve a rich flavour for soups and stews.  This is what I have come up with:

2-3 Chicken carcasses

2-3 Tbsp tumeric powder

2-3 Tbsp onion powder

2 Tbsp garlic powder

3 Tbsp dried parsley

4 carrots roughly chopped

1 large sweet onion

4 stalks of celery roughly chopped

4-5 minced garlic cloves

3 bay leaves

sea salt and pepper to taste.

1/4 cup vinegar

Place all ingredients into your stock pot and cover bone with water ( just cover).  Bring to a boil, turn down to between a low boil and a high simmer. Cook for approximately 5-8 hours. Watch your liquid level throughout, but do not add any water to it.  Once it is done strain broth into a glass container and store in the fridge for up to a week, when cold it should have the consistency of jello.  I added more sea salt to mine once it was done for flavour.

 

 

MENU