Bone Broth for Cooking/Sipping

Ingredients

1 Pound Chicken Feet (red meat bones,

or fish bones/casings.

(Simmering time is different for

the different types of bones,

explanation will be in the

NOTES)

1 Gallon Baggie of Veggie Ends

Spices

Filtered Water

3 T Salt

4 T Peppercorns

Splash Apple Cider Vinegar

Equipment

• Heavy Stock Pot or Dutch Oven

• Fat Strainer, not needed but makes it easier to separate. Glass or Stainless Steel is preferred

• Ladle or Large Measuring Cup

• Glass containers to store your broth

NOTES:

• Simmering Times:

* Chicken Feet 12 hours, no

longer than 24 hours

* Red Meat Bones 24-48 hours

*Fish Bones 3-4 hours

• Vinegar is to help pull the minerals out of the bones

• Vegetables: you can use any soup veggies. Ex: onion skins, garlic skins, broccoli stocks, carrot ends, celery ends, kale ends, beet skins, green bean ends, asparagus ends, bell pepper ends, fresh ginger, etc.

• Vegetables NOT to use: lettuce, no seeds (such as apple cores, bell pepper cores), tomatoes, lemons are ok, but not too many (it can make your broth bitter, and take out the seeds.)

• Spices: I use 2 t of each, combine up to 4 spices and herbs. The combo is endless!

rosemary star of aniseed

oregano cumin

thyme basil

turmeric Whole Allspice (for red meat bones)

sage

ginger

Directions

• In a large heavy bottom pot, dutch oven, add all of your ingredients.

• The water level should NOT be filled to the top. Leave at least an inch or 2 for the broth to boil. (I've created such a mess filling the pot to the top!)

• Bring to a boil, stir.

• Once boiled, turn down heat to simmer. You want a slow, 1 to 2 seconds in between bubbles, simmer. (if your stove creates too many bubbles, pull your pot off the range-half on/half off until you get the right simmer.)

• Cover to simmer according to which bones you use, explanation in the NOTES above.

• Let your broth cool for a few hours. Make sure the broth is completely cooled. If you put it in a jar hot, the jar will crack.

• Strain and bottle your broth. I use only glass jars. Put your cooled broth in the back of your frig. (Make sure the containers fit in your frig.)

• This will keep for about a month, in the back of your frig. You can tell your broth is off if it has a smell to it.

• Enjoy!

Ways to Use your broth

• Cooking pasta

• Cooking Rice

• Drinking in the morning instead of coffee or before your coffee/tea

• Making Gravy

• Steaming Veggies

• Anytime the recipe calls for a stock cube or water, use your beneficial broth.

• Mac and Cheese

Benefits

• Natural Botox-who needs Botox if you drink broth! By using broth in your cooking, this helps plump up the skin naturally.

• Anytime you feel under the weather, drink a cup of broth.

• Rich in vitamins and minerals.

• Good for the gut & digestion.

• Supports the immune system.