hi.

I'm Leila. I love to make food. My recipes are fresh & simple but only because I'm lazy.

 

Good Old Fashioned Bone Stock

Good Old Fashioned Bone Stock

Bone broth is wonderful for your bones and joints. The gelatin from the bone marrow lines your intestinal tract and protects you from viruses and such. That's why we eat soup when we're sick! It's super nutritious, loaded with minerals and easy to digest.

Making homemade broth is something that can be incorporated into your family's diet-routine once a month. The scenario would look something like this...

For dinner one night, you roast two chickens. Then after dinner, when the chicken is still warm, remove the remaining meat from the  bones and save it for tomorrow's lunch. Through the night you simmer the bones and have a stock ready the next day. You can make soup that night (or sometime that week). Because there is leftover shredded chicken, it's an easy addition to the soup. Or you can freeze the broth so that it's available the next time a family member or friend comes down with the flu.

If you're up for the challenge, buy the best birds that you can find. Fresh, organic, free-range chickens are the best. A healthy chicken has a white-pink color to it, rather than a yellow corn fed tint.

Good Old Fashioned Bone Stock

Makes about 10 Cups

  • 2 roasted chicken carcasses (don't you love that word)?
  • 2 peeled carrots
  • 2 celery stalks
  • 1 onion, halved
  • 2 T apple cider vinegar (this releases minerals from the bones)
  • purified water to cover
  • 1 bunch fresh parsley
  • healthy sea salt

Place bones and veggies in a large pot and just cover with pure water. Add vinegar. Bring to a boil. Skim off the foam from the top which are impurities. Lower heat and simmer overnight or a minimum of  12 hours. A perfect simmer will be like a steady burp in the middle of the broth.

During the last 10 minutes of simmering, add parsley. Remove from heat and again, Skim off the foam.

Strain stock into a large bowl. Now stir in a ton of salt. Let it cool a bit. Now that it's cool enough, cover the bowl and put it in the fridge. When the fat rises to the top, skim off the fat.

Fiiinnnalllly, the stock is ready! Strain again and transfer into containers. Refrigerate for up to five days or store it in the freezer. Now go and light a scented candle and take a shower because your house reeks and so do you.

FYI, not that you care, tonight I made Matzo ball soup with mine. Soup is the best! I love any meal that can be made in one pot.

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