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BONE BROTH
Bones (poultry, beef, or lamb, etc.), enough to fill about half your crockpot
Add bones to crockpot. Fill crockpot with drinking water, enough to cover bones, about 3/4 to the top of crockpot. Set crockpot on LOW and let cook for 7-14 hours, or overnight.
At 7-14 hours, pull bones from crockpot and set aside in a bowl to discard.
Then add:
2 bay leaves
1 teaspoon Mrs. Dash Southwest Chipolte
1 teaspoon Caveman Gourmet Carribean Caveman
1 teaspoon Spice Hunter Fajita Seasoning
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
2 tablespoons finely chopped raw ginger root
1 fresh organic leek, diced up very small
1 fresh organic fennel, cut up small
½-1 cup chopped onion
1-2 organic fresh sweet potatoes, washed and cut up in small cubes
4-7 raw organic carrots (with stems removed), cut up in small pieces
3-5 stalks of fresh organic celery, sliced and cut in small pieces
Add spices and cut up vegetables (less garlic). Add to broth and let cook for an addition 2-3 hours, on LOW, stirring occasionally.
Add right before serving:
2-3 fresh garlic cloves, pressed or finely diced
Vegan Twist: omit bones and stick with vegetables only.
History: I started making my own broth in 2015 to aid my health. I drink about one half cup a day. My recipe varies slightly with the spices every time I make it.
© 2018 rantingsofagirl.com
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