Bone broth is super fashionable these days. The health benefits and it's tastiness are definitely worth the hype but not for the price. Some jars go for as much as $16 in the stores. It is so easy to make and you can make it with scraps you would normally consider trash. I keep a bag in my freezer and every time I prep veggies for dinner I throw my scraps in the bag. This works well with onions, garlic, carrots, celery and parsnips but you can experiment with other veggies too. I don't recommend starchy veggies like potatoes or yams. Then, when the bag is full and a I have some chicken bones, I know its time to cook up a batch.
Ingredients:
-Bones of a cooked chicken (or turkey)
-2 carrots chopped roughly (or broken in two)
-5 stalks of celery
-1 small onion
-2 cloves garlic
-1 tsp peppercorns
-2 bay leaves
-2 tablespoons apple cider vinegar (the vinegar helps pull out the nutrients from the bone. Without the vinegar it's just stock).
-variety of fresh herbs (I used whatever I have in my Aerogarden)
Directions:
1. Pour all ingredients into a pressure cooker (this is the one I have).
2. Fill with water to max fill line.
3. Cook on high pressure for 4 hours. I time mine so that it cooks overnight and is cool by morning. Let the pressure cooker naturally release.
4. Strain with a fine sieve.
5. Store in jars. This will keep in the fridge for 1 week or in the freezer for months.
6. Use the broth in soups, sauces or drink as a meal replacement or snack.
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