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brussel sprouts
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<blockquote data-quote="Kristin251" data-source="post: 1625927" data-attributes="member: 240838"><p>Kids are gone now but I used to cook for 12 every thanksgiving and Christmas. I welcome the peace now haha</p><p></p><p>I was buying organic store bought broth and just added a little ghee and sea salt but now I have the real thing. It won’t last long. </p><p>Just take the bones and throw them in a pot, cover with water and simmer about an hour or so. OR if you want a richer stock, rather than broth you can use a slow cooker and simmer on low for 24 hours. You can chop the bones, or break them to reveal the marrow and cartilage etc and draw out more nutrients. Either way, after they’re done cooking, strain the bones out and refrigerate overnight. In the morning there will be a fat layer on the top and just remove that with a spoon. After I remove the bones I strain the broth through cheesecloth before I refrigerate as then I have a nice clear broth. </p><p>If you make the stock in a slow cooker a touch of vinegar or lemon juice can be added toward the end to bring out more nutrients. </p><p>You can add veggies or celery or herbs if desired but I don’t. </p><p>Store bought of course is much easier but I wanted to get the most out my pastured organic bird and leave nothing to waste haha. </p><p>Enjoy!!</p></blockquote><p></p>
[QUOTE="Kristin251, post: 1625927, member: 240838"] Kids are gone now but I used to cook for 12 every thanksgiving and Christmas. I welcome the peace now haha I was buying organic store bought broth and just added a little ghee and sea salt but now I have the real thing. It won’t last long. Just take the bones and throw them in a pot, cover with water and simmer about an hour or so. OR if you want a richer stock, rather than broth you can use a slow cooker and simmer on low for 24 hours. You can chop the bones, or break them to reveal the marrow and cartilage etc and draw out more nutrients. Either way, after they’re done cooking, strain the bones out and refrigerate overnight. In the morning there will be a fat layer on the top and just remove that with a spoon. After I remove the bones I strain the broth through cheesecloth before I refrigerate as then I have a nice clear broth. If you make the stock in a slow cooker a touch of vinegar or lemon juice can be added toward the end to bring out more nutrients. You can add veggies or celery or herbs if desired but I don’t. Store bought of course is much easier but I wanted to get the most out my pastured organic bird and leave nothing to waste haha. Enjoy!! [/QUOTE]
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