Herbal Bone broth using Peelings
This bone broth that can be incorporated into the diet to meet a myriad of nutritional needs, serving as everything from a delicious sipping broth to a beautiful base for more hearty soups and stews. This nutritional powerhouse liquid, chock-full of magnesium, potassium, calcium, and sodium, allows the body to refresh and restore itself. Use it as a tonic to enhance your immunity and skin! If you are a non-meat eater then just remove the chicken bones and you’ll still receive most of the benefit of the soup.
Prep Time: 10 minutes · Cook Time: 2 to 24 hours · MAKES at least 8 QUARTS
About 1 gallon of vegetable peelings to include:
Onion Skins, Leeks, insides of squashes with seeds, bottom stems of herbs, garlic peelings, stems of washed mushrooms, any sad vegetables from refrigerator, etc!
2 sweet potatoes or 1 small squash
1 bulb garlic halved
1/2 bunch fresh flat-leaf parsley or frozen
1 8-inch strip of kombu
12 black peppercorns
Dried Shiitake Mushrooms (optional)
2 pieces of Astragalus Root
Couple of sprigs of dried thyme
2 tablespoons Apple Cider Vinegar with Mother
2 bay leaves
8 quarts cold, filtered water
1-4 pounds chicken bones and feet
1 teaspoon sea salt
Rinse all of the vegetables well , including the kombu. In a 12-quart or larger stock pot, combine the all the ingredients. Fill the pot with the water to 2 inches below the rim, cover, and bring to a simmer
Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 but 12--24 is better hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.