Subj : St. Louise 08
To   : All
From : Dave Drum
Date : Sun Mar 14 2021 14:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Louise Hay's Favorite Bone Broth
 Categories: Beef, Offal, Vegetables, Soups
      Yield: 1 Servings
 
           TEXT RECIPE
 
  Take a large paper shopping bag; open and place it in
  one of the freezer drawers or shelves. If your freezer
  has limited space and is just one big bin, you may want
  to use zip top plastic bags and label them with the
  contents (e.g., broth veggies, broth bones: unused,
  broth bones: used 1 time, etc.).
  
  Over the course of the week or several weeks, throw all
  bones and meat scraps in the bag in your freezer drawer.
  If you want to make neutral broths, you can start a
  separate bag for vegetable scraps, vegetable peelings,
  and the odds and ends that you chop off of vegetables.
  Some examples are: onion peels, the peeled skins of
  carrots, garlic skins, salad scraps, artichoke tips, the
  tough ends of asparagus, kale stems, and pea pods. You
  can also throw all the vegetable scraps and bones in one
  bag if you are planning to make a flavored broth.
  
  Keep adding vegetable scraps, meat scraps, and bones to
  your bag in the freezer until it’s full and you’re ready
  to make your broth.
  
  If you are ready to make a broth and you don’t have
  enough meat and bones to get started, you can go to the
  health-food store or farmer’s market and purchase the
  necks, feet, backs, and wings of a chicken (these are
  inexpensive parts of the chicken that have a tremendous
  amount of nutritional value). Other options for a
  gelatin-rich broth are lamb neck, pig’s feet, beef feet,
  marrow bones, or beef bones. Add these to your bag until
  you’re ready to make the broth.
  
  Add 1 or 2 (3") pieces of seaweed, like wakame or
  digitata, for extra minerals.
  
  Put all of the contents from the bag in your freezer
  into a stainless steel stockpot. Alternatively, you can
  use your crockpot to make this even easier!
  
  Pour water so that it just covers the top of your bones,
  meat, and vegetables. Add 1/4 cup apple cider vinegar.
  Let this sit for 60 minutes, to allow the apple cider
  vinegar set in.
  
  Add 2 teaspoons of sea salt and 10 black peppercorns.
  Add more if needed when the broth is finished and you
  can taste it.
  
  Turn your burner to high heat, put a lid on the pot, and
  bring the water to a boil (set your crockpot to high).
  As soon as it’s boiling, turn the heat down to very low
  and allow the pot to simmer as follows (use the low
  setting on your crockpot):
  
  1 hour for vegetables only (veggie stock)
  
  3 hours for meat stock
  
  Up to 24 hours for bone broth
  
  When your broth has finished simmering, strain the
  liquid out of the pot with a fine mesh strainer, making
  sure to ladle the broth in jars or a large bowl.
  
  You may now compost your vegetable scraps and save your
  bones for another use, if desired (they can be used up
  to 3 times for broth and more if you’ve only simmered
  for a shorter time for meat stock). If you have any
  meaty bones and want to make pate or add the meat to
  stews and soups, set it aside for future use.
  
  Put the broth into the refrigerator. When it chills and
  you are ready to use the broth, remove the fat layer
  that will accumulate on the top (you can save this for
  cooking fat).
  
  Start a new bag of bones and vegetable scraps in your
  freezer for your next batch of bone broth and repeat the
  steps. Your body will love you for continuing to nourish
  it in this manner!
  
  RECIPE FROM: https://heatherdane.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Frigerobics: Leaning, bending, stretching while looking in the fridge.
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