Date:   8/31/2008 3:57:38 PM ( 17 y ago)
Hits:   3,009
URL:   https://www.curezone.org/forums/fm.asp?i=1248906

I LOVE homemade broths. I alway have a bit of chicken broth stashed away for cooking and or curative emergencies. I first learned how to make it from At Home with the French Classics by Richard Grausman but in the last year or two have also added a tablespoon of ACV like in your link there to help pull more of the good stuff from the bones.

I mostly make chicken. I roast organic chickens a lot, especially in the wintertime, and then after serving the breast, thighs and legs for meals, I toss the carcasses in a pot with some carrot, celery, onion peppercorns, and bay leaf and then let it simmer all day, the longer the better.

When it's done the bones the smaller ones are actually soft enough to eat -- like salmon bones in canned salmon. I sprinkle them with salt and munch on them while I clean off the rest of the meat. It makes me feel like quite the carnivorous being :-)



 

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