Tuesday, December 16, 2014

Bone Broth

(Perfected by Ray and Debra McVay)
Makes about 4-6 cups of broth

2 1/2 pounds assorted beef, chicken, and or pork bones
2 chicken feet
1 small onion, peeled, trimmed and cut in quarters
1-2 carrots, peeled and cut into 3 pieces
8 cups water
2 Tbs. Paleo-friendly fish sauce or 2 anchovies pulverized in a blender
1 tsp. raw, unfiltered apple cider vinegar
1/4 cup mushroom stems
Sea salt to taste

1. Place bones and vegetables in slow cooker.

2. Cover with water, making sure all is submerged.

3. Add fish sauce or anchovies and apple cider vinegar. You can also add garlic (2-4 cloves, peeled and smashed), but I don't because of allergies.

4. Cover and set to cook on low for 8 to 24 hours. The longer it cooks, the more nutrient-rich it becomes, but you may have to add more water.

5. Strain the broth through a fine-mesh sieve (or cheesecloth-lined colander) to filter out the bones and veggies. Season with salt to taste.

This can be refrigerated for about a week or frozen for up to 6 months. It will become thick and jiggle in the fridge because of the gelatin content, but it will liquefy again when heated.