Bone Broth
In Chinese Medicine bone broth is considered to strengthen and nourish our essence, qi, and wei qi (defensive qi which protects from pathogens), as well as warm the yang and build blood. The broth is said to enter and nourish our Kidneys, Liver, Lungs and Spleen, these keep our immune systems strong, so Bone Broth has many benefits especially at this time of year.
Ingredients:
2-3 pounds of (organic produced) bones (if using fish, use non-oily only, if using beef bones roast them first for added flavour.)
4 litres of cold filtered water
Optionally add 1 -3 onions, 2-3 carrots, 2-3 celery stalks, 2 cloves of garlic, slice of fresh ginger, spices as desired,
1 bunch parsley
Directions:
Put bones, meat, water, any spices and all vegetables (except parsley) in stainless steel pot or crock pot. Let stand for 30 minutes to 1 hour.
Bring to boil.
Skim the scum off of the surface of the water.
Reduce heat, cover and simmer. For fish, at least 2 hours; for poultry, at least 8 hours; for beef, at least 12 hours. You can use a slow cooker for poultry or beef .
Add the parsley in the last 10 minutes.
Strain, let cool, and refrigerate.
Remove congealed fat that rises to the top.
Freeze any broth that you won’t be using within 7 day
In Chinese Medicine bone broth is considered to strengthen and nourish our essence, qi, and wei qi (defensive qi which protects from pathogens), as well as warm the yang and build blood. The broth is said to enter and nourish our Kidneys, Liver, Lungs and Spleen, these keep our immune systems strong, so Bone Broth has many benefits especially at this time of year.
Ingredients:
2-3 pounds of (organic produced) bones (if using fish, use non-oily only, if using beef bones roast them first for added flavour.)
4 litres of cold filtered water
Optionally add 1 -3 onions, 2-3 carrots, 2-3 celery stalks, 2 cloves of garlic, slice of fresh ginger, spices as desired,
1 bunch parsley
Directions:
Put bones, meat, water, any spices and all vegetables (except parsley) in stainless steel pot or crock pot. Let stand for 30 minutes to 1 hour.
Bring to boil.
Skim the scum off of the surface of the water.
Reduce heat, cover and simmer. For fish, at least 2 hours; for poultry, at least 8 hours; for beef, at least 12 hours. You can use a slow cooker for poultry or beef .
Add the parsley in the last 10 minutes.
Strain, let cool, and refrigerate.
Remove congealed fat that rises to the top.
Freeze any broth that you won’t be using within 7 day
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