This highly nutritious stock is commonly used in soups, sauces and gravies. It has also recently gained popularity as a health drink.
Herbal Bone Broth
Ingredients
1-gallon water (or whatever quantity your crockpot will carry)
4-6 fresh sprigs of parsley (Petroselinum crispum)
4-6 sprigs of fresh thyme (Thymus vulgaris) (or 1 tablespoon dried thyme)
2 sprigs fresh rosemary (Rosmarinus officinalis) (or 1 tablespoon dried)
2 sprigs fresh sage (Salvia officinalis) (or 1 tablespoon dried)
1 bay laurel (Laurus nobilis) leaf
¼ cup apple cider vinegar
2 pounds of animal bones (ex: lamb, beef, fish)
Directions
Add the animal bones and vinegar in a crockpot then cover with water until there is 1 inch of water above the bones. Turn on the crockpot to the high setting until the broth is simmering. Reduce the heat to low and cook for 48-72 hours. The water will reduce while the broth is cooking, check on the broth periodically and add hot water as needed to maintain the original water level. If the bones float to the top of the liquid, simply keep the crockpot relatively full of water. Add the parsley, thyme, rosemary, sage, and bay laurel leaf when the broth is 2-3 hours away from completion. Turn off the heat and let the broth cool slightly once it is done cooking. Strain the broth into a soup pot then discard the bones and herbs. Allow the broth to cool completely before pouring into a container to store in the refrigerator or freezer. In the refrigerator, the broth will keep for up to 1 week and in the freezer, the broth will keep for up to 6 months.
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