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BROTH. STOCK. BONE BROTH.Bon meals. soups and healing hearty ed into or incorporat broth, like its own, on be enjoyed to and seasoned It is thentious minerals. strained the nutri bones, but also release the gelatin fromonly extract the not hours, and is to 24 the goal than more of time,period often a long for is cooked Bone broth attached. with or without meat made from bones, roasted is usually Theand base stock. of broth is a hybrid Bone broth BONE BROTH. - - STOCK. BROTH. Stock is water simmered with vege- Broth is water simmered with tables, aromatics, and animal bones, vegetables, aromatics, and meat, sometimes roasted, and sometimes and can include some bones. with some meat still attached. It is It is cooked for a short period cooked for a medium period of time, of time, usually 45 minutes to usually 4 to 6 hours, then strained. It 2 hours, then strained and sea- is usually not seasoned at this stage. soned. The goal of broth is to The goal of stock is to extract the use a combination of ingredients collagen from the connective tissues to create a light, flavorful liquid of the bones being simmered, which give stock its thick, gelatinous qual- that can be enjoyed on it’s own ity. When chilled, good stock should as a soup or soup base along have the texture and jiggle of Jell-O. with other ingredients). Broth Stock is not served on its own; rath- usually stays fluid when chilled. er, it’s used to deglaze a pan, or as a base for a rich sauce or gravy. - Bone Broth ’ Thomas 4 pounds (or more) of bones from a healthy source a healthy of bones from 4 pounds (or more) (optional) gelatin extra for feet 4 chicken 3 onions 5 carrots of celery 4 stalks Vinegar Cider Apple 4 tablespoons 1/2 bunch of parsley sea salt 2 tablespoons peppercorns 1 tablespoon 2 sprigs Rosemary Sage 2 sprigs fresh the last 30 minutes of cooking. for of garlic 4 cloves 2-3 gallons water minutes at 350. minutes at 20-30 sit for minutes in the cool Let add the vinegar. bones and in the bones more the nutrients The acid helps make water. available. spices. garlic, the pot. if using) to Add the salt, pepper, done. until simmer and a simmer to boil, reduce layer A frothy/foamy the impuritiesto the surface. float that off with a big spoon. be easily it can will scooped and form 20 minutes for I typically check it every this partThrow away. animals and healthy Grass-fed this. remove to the first 2 hours animals. conventional much less of this than will produce 24 hours. Simmer When vegetable. all the bits of bone and remove to strainer al up in the fridge glass jar for in a gallon size store enough, cool use. later for or freeze 5 days, to If you are using raw bones roast them in the oven first for 30 first in the oven them bones roast using raw are If you the over water pot. stock Pour the bones in a large place Then, and the parsley (except add the vegetables chop and Rough a vigorous a boil.it has reached to bring Once the broth Now, hours few of simmering,you’llDuring the first remove to need if using. parsley, and add the garlic During the last 30 minutes, using a fine met Strain slightly. let cool and heat from Remove •• • • • • • • • • • • • • Makes ½ gallon Makes 1. 2. 3. 4. 5. 6. 7. thomas’ Chicken Broth thomas’ Chicken Stock Makes ½ gallon Makes ½ gallon • 5 and 1/2 lb. raw chicken carcasses, preferably • 4 lbs. raw chicken carcasses, preferably free- free-range or organic, legs or wings chopped range or organic, legs or wings chopped • 1/2 head of garlic, unpeeled and bashed • 1/2 head of garlic, unpeeled and bashed • 5 sticks of celery, roughly chopped • 2 sticks of celery, roughly chopped • 3 medium onions, roughly chopped • 1 medium onions, roughly chopped • 2 large carrots, roughly chopped • 1 large carrots, roughly chopped • 3 bay leaves • 3 bay leaves • 2 sprigs of fresh rosemary • 1 sprigs of fresh rosemary • 5 sprigs of fresh parsley • 2 sprigs of fresh parsley • 5 sprigs of fresh thyme • 2 sprigs of fresh thyme • 1 tablespoon of oregano • 1 tablespoon of oregano • 1 tablespoon whole black peppercorns • 1 tablespoon whole black peppercorns • 1/2 teaspoon of crushed red chilies • 1 gallon cold water (or enough to cover) • 6 quarts cold water (or enough to cover) Place the chicken carcasses or cut up chicken, garlic, vegetables, herbs and peppercorns in a large, Place the chicken carcasses or cut up chicken, deep-bottomed pan. Add the cold water and bring garlic, vegetables, herbs and peppercorns in a large, to the boil, skim and then turn the heat down to a deep-bottomed pan. Add the cold water and bring simmer. Continue to simmer gently for 45 minutes to the boil, skim and then turn the heat down to a to one hour, skimming as necessary, then pass the simmer. Continue to simmer gently for 3-4 hours, stock through a fine sieve. Allow to cool for about skimming as necessary, then pass the stock through an hour, then refrigerate. Once the stock is cold a fine sieve. Allow to cool for about an hour, then it should look clear and slightly amber in color. It refrigerate. Once the stock is cold it should look will keep in the fridge for about 4 days and in the clear and slightly amber in color. It will keep in the freezer for 2-3 months. Reserve any cooked Chicken fridge for about 4 days and in the freezer for 2-3 for salads, soups or sandwiches. months. Reserve any cooked Chicken for salads, soups or sandwiches..
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