03-26-2020, 07:22 PM
Out of that whole long post from Cannongal, this is the actual recipe. It is one of my pet peeves to have to read through so much story telling just to get to a recipe or how to.
¼ (for 3 lbs bones) to ½ cup (for 6 lbs bones) apple cider vinegar ● 1-2 Tablespoon Himalayan or sea salt ● 2 onions, quartered (you can leave the skin on) ● Several cloves of garlic (chopped, but include the skin) ● 5-7 slices of dried astragalus root (optional, supports immune health) ● 4 celery ribs cut in large chunks (you can keep the leaves on) ● 2 carrots, cut in chunks (skin on) ● A handful of herbs like rosemary, sage, oregano, thyme (or add star anise, chili, and lemongrass for a more Pho-like flavor. If using lemongrass, add it with the parsley) ● 1 bunch parsley Directions: 1. If you’re starting with raw bones, roast them at 350 for 20 minutes (this makes the soup taste amazing!). If you’re using chicken feet, rinse them and remove any brown spots from the bottom of the feet (use your fingers or the edge of a knife). 2. Put everything except for the herbs in a slow-cooker or pot on the stove, cover with water, and let it sit for an hour to help the vinegar leach the minerals from the bones. 3. Bring to a boil, skim off the scum, and reduce the temperature to low. 4. Add herbs (except parsley and/or lemongrass) and cook for 24-48 hours. 5. 10 minutes before straining, add the parsley and/or lemongrass. 6. Let the broth cool and strain it through a sieve, making sure all the marrow is knocked out of the bones and into the broth. 7. Add more salt to taste and drink the broth as is or store in fridge up to 5 to 7 days. or freezer up to 6 months. To freeze, fill half pint or pint jars to within 1⁄2 inch from the top of the jar, cap, label, and freeze. The next time you make a pot of soup, stew, or rice, add one of these jars in place of water.
¼ (for 3 lbs bones) to ½ cup (for 6 lbs bones) apple cider vinegar ● 1-2 Tablespoon Himalayan or sea salt ● 2 onions, quartered (you can leave the skin on) ● Several cloves of garlic (chopped, but include the skin) ● 5-7 slices of dried astragalus root (optional, supports immune health) ● 4 celery ribs cut in large chunks (you can keep the leaves on) ● 2 carrots, cut in chunks (skin on) ● A handful of herbs like rosemary, sage, oregano, thyme (or add star anise, chili, and lemongrass for a more Pho-like flavor. If using lemongrass, add it with the parsley) ● 1 bunch parsley Directions: 1. If you’re starting with raw bones, roast them at 350 for 20 minutes (this makes the soup taste amazing!). If you’re using chicken feet, rinse them and remove any brown spots from the bottom of the feet (use your fingers or the edge of a knife). 2. Put everything except for the herbs in a slow-cooker or pot on the stove, cover with water, and let it sit for an hour to help the vinegar leach the minerals from the bones. 3. Bring to a boil, skim off the scum, and reduce the temperature to low. 4. Add herbs (except parsley and/or lemongrass) and cook for 24-48 hours. 5. 10 minutes before straining, add the parsley and/or lemongrass. 6. Let the broth cool and strain it through a sieve, making sure all the marrow is knocked out of the bones and into the broth. 7. Add more salt to taste and drink the broth as is or store in fridge up to 5 to 7 days. or freezer up to 6 months. To freeze, fill half pint or pint jars to within 1⁄2 inch from the top of the jar, cap, label, and freeze. The next time you make a pot of soup, stew, or rice, add one of these jars in place of water.