Ingredients

The following ingredients have 10 Servings
  • - cartilage rich bones from cattle pork, lamb, foul, or fish bones and heads
  • - raw apple cider vinegar
  • - cooking onion (diced)
  • - dried herbs
  • crock pot

Instruction

  • Roast the bones for 30 minutes in a 350-375 F oven. Place the bones in a crock pot, cover completely with cold water, add 2 tBsp of apple cider vinegar Set the temperature on low (not keep warm which may be the lowest setting) and leave the crock pot for a day for small animal bones or two for large. When you are ready to make your soup, strain the bones from the liquid and keep the broth. If you cool the broth the fat will rise to the top, with the gelatin under that. The fat is healthy if the animals are organic or ethically farm raised (hormone, antibiotic raised with proper feed: ie: grass for cows, bugs for chickens, corn and greens for pigs. Otherwise, skim the fat. Leave the gelatin. It is a superfood and is extremely beneficial for your health. You can heat and eat the broth as it is, with a bit of miso stirred in for flavour if you like, or you can use it to make a soup in the crock pot. Simply add your veggies, then your spices, then your meat. Larger or harder veggies take longer to cook. If you want to make a stew, add cooked diced potatoes to the broth and they will dissolve as you stir to thicken it or puree them in and then cook the food in the stew you have made. Cooking on low heat tenderizes meat and ensures veggies are easy to digest. For more information on eating for mental and behavioural health and addictions, go to hopenotdope.ca