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Herbal Bone Broth with Vegetable Peelings

Herbal Bone Broth with Vegetable Peelings

 

Bone Broth 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 is chock-full of magnesium, potassium, calcium, and sodium, supporting the body to refresh and restore itself. You can 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 broth.

 

ABOUT THIS RECIPE

Prep Time: 10 minutes 

Cook Time: 2 to 24 hours 

Makes at least 8 quarts

 

INGREDIENTS

Gather approximately 1 gallon of vegetable peelings. These peelings can 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 Flat-leaf Parsley (fresh or frozen)

1 8-inch Strip of Kombu

12 Black Peppercorns

½ cup Dried Shiitake Mushrooms (optional)

2 Pieces of Astragalus Root

Couple of Sprigs of Thyme

2 tablespoons Apple Cider Vinegar with Mother*

2 Bay Leaves

8 Quarts Cold, Filtered Water

1-4 pounds Chicken Bones and (clean) Feet

1 teaspoon Sea Salt

Optional and recommended: one of our own Immunity Broth Kits

 

DIRECTIONS

Rinse all of the vegetables well, including the kombu.

In a 12-quart or larger stock pot, combine all ingredients. 

Fill the pot with 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 hours (if you can go as long as 12 and even 24 hours, that’s even better!)

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).

Add salt to taste.  

Let your broth cool to room temperature before refrigerating or freezing.

 

Recipe created by Wild Roots Apothecary with inspiration from Rebecca Katz.


* What is the “Mother” in Apple Cider Vinegar? It is a fairly common product you can find in most stores. Read more here: Apple Cider Vinegar

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