Golden bone broth made the traditional way. This gut-healing broth is true "liquid gold".
Place all the bones in the 20-litre stockpot and add enough water to cover. Bring the bones to the boil, then simmer for 5 minutes to remove any excess blood.
Strain all bones and rinse gently. Clean the pot of any debris and add the bones back to the pot.
Place all remaining ingredients into the stock pot and add enough filtered water until bones/vegetables are well covered.
Bring the ingredients to boil and then simmer for a minimum of 12 hours - the longer the better.
Allow the broth to cool overnight.
Strain the broth and discard all the bones and vegetables.
Pour 3-4 ladles of the "liquid gold" broth into small containers and freeze.
Defrost as needed.
Use in recipes that call for a broth or simply enjoy as a "broth tea" each night with your dinner. I love to enjoy mine in a mug with a pinch of pink Himalayan salt. I sip it with a small spoon as I eat my meal. So nutritious and good for you.
Ingredients
Directions
Place all the bones in the 20-litre stockpot and add enough water to cover. Bring the bones to the boil, then simmer for 5 minutes to remove any excess blood.
Strain all bones and rinse gently. Clean the pot of any debris and add the bones back to the pot.
Place all remaining ingredients into the stock pot and add enough filtered water until bones/vegetables are well covered.
Bring the ingredients to boil and then simmer for a minimum of 12 hours - the longer the better.
Allow the broth to cool overnight.
Strain the broth and discard all the bones and vegetables.
Pour 3-4 ladles of the "liquid gold" broth into small containers and freeze.
Defrost as needed.
Use in recipes that call for a broth or simply enjoy as a "broth tea" each night with your dinner. I love to enjoy mine in a mug with a pinch of pink Himalayan salt. I sip it with a small spoon as I eat my meal. So nutritious and good for you.