Practical Patanjali: Yamas & NiyamasJanuary 3, 2018
Practical Patanjali: Sadhana Pada Study GroupFebruary 5, 2018
- Nutrient Absorption
- Supports Hair, Skin, Nails & Joints
- Adds Necessary Amino Acids Including: Proline, Glycine, Arginine, Glutamine:
- Gut and Immune Health
How to Use Bone Broth
Bone broth is extremely versatile and many chefs use it as a base for soups, gravies, sauces and more. Here are some great ways to use broth:
- As a base for soups and stews
- In a mug by itself as a warm drink
- As a base for gravy and sauce
- Use it to cook veggies in for extra nutrients
- 4 pounds of bones from a health source
- 4 carrots, cut into 2 inch pieces
- 2 medium onions, sliced in half lengthwise and quartered
- 4 garlic cloves, smashed
- 4 celery stalks, cut into 2 inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- ¼ cup ACV
- 18-20 cups cold water
- Preheat oven to 350F. Place bones, carrots, onions and garlic on a roasting pan and roast for 30 minutes. Roast until brown
- Place the roasted bones and vegetables in a large stock pot. Pour filtered water over the bones and add the celery, salt, peppercorns, bay leaves and vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
- Cover the pot and bring to a gentle boil. Once it has reached a boil, reduce to a simmer and simmer until done.
- During the first few hours of simmering, remove any impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours.
- Simmer for at least 8 hours but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Broth can be stored for up to 5 days in refrigerator and up to 6 months in the freezer.