We discovered a meat market close to us where I was able to obtain beef bones. I again went to the internet to learn what secrets it held and found a most informative site for my bone broth 101 education. I have cut and pasted some pertinent information. (great insites not included with my chicken broth recipie)
https://blog.kettleandfire.com/organic-bone-broth-recipes/ “Bone broth is gluten-free, paleo friendly, and very good for you. It’s super simple to make but it takes time. Simmering the bones for 12-24 hours allows the release of many healing compounds: collagen (in a more digestible form called gelatine), glutamine, glycine, proline, and minerals. These nutrients are what makes bone broth so unique. It’s one of the best foods for a healthy gut, helps prevent leaky gut syndrome, improve your joint health, boost your immune system, get a better night’s sleep and even reduce cellulite and make your hair shiny and strong. If you want to learn more, I recommend this ultimate guide to everything bone broth. “
From -101/ “One of the key differences between bone broth and regular beef or chicken stock is the long cook time. But there’s an extra ingredient and key step that takes bone broth to the next level, leaching every bit of goodness out of your bones and making your broth much more nutrient-dense.
That extra ingredient is raw apple cider vinegar (ACV). And the extra step is waiting to turn the fire on.
Even though a big batch of broth only requires a small amount of this sweet and sour ingredient (between 1 tablespoon and 1/4 cup, depending on the size of your pot), ACV plays a vital role in jump-starting the breakdown of the bones in your broth. The acid content, along with the live enzymes found inside start the process of leaching nutrients from the bones into the broth before you even start cooking.
After you’ve placed your bones in your pot, pour the ACV in, then fill your pot with cold water. Then you’ll leave your pot off of the heat for at least 30 minutes. Leaving your stock pot away from heat for that 30 minutes (or even longer) prevents the heat from killing off the live cultures and enzymes in the ACV before they can do their good work. From there, add your veggies and a bit of sea salt, turn on the heat, and let it cook.”
” Once your broth is ready for sipping or using as a base for soup, you’ll need to strain it. We recommend using a fine mesh strainer and storing your broth in 3-cup mason jars. Allow your broth to cool to room temperature before you put it in the fridge or freezer. Your broth will be good in the refrigerator for a week or so, and will last in the freezer for months (although we bet you won’t need that long to drink it up). “
Tomorrow, I plan to educate you on boxing … thus my reference to knuckles. 🙂
Standing up to Parkinson's 