BONE BROTH 

INTERMITTENT FAST

 

 

INTERMITTENT FAST

 

(No food other than Bone Broth until your lunch or dinner. )

 

Lunch – Focus on vegetables, protein, healthy fats

 

Dinner – Focus on vegetables, protein, healthy fats

 

 

How To Make Bone Broth

 

Below are a few different ways to make your own bone broth.

Tips:

  • Using a slow cooker makes things easier

  • Chicken feet, neck and back are best when choosing bones

  • If you use a whole chicken, you can cook it, use the meat and then use the bones for your bone broth.

  • If you notice the water start to evaporate, you can add in water as needed but just make sure to keep it simmering on low.

  • Quality of is most important. Choose only organic and hormone free!

 

Basic Chicken Bone Broth

1-4 pounds chicken necks and feet

1/4 cup garlic cloves, smashed

1 cup carrots, cut into chunks

1 cup onions, cut into chunks

1 cup celery

3 tablespoons apple cider vinegar

2 bay leaves

Sea salt and pepper

Water

Instructions:

  • In a slow cooker, combine all ingredients with enough water to completely cover chicken parts.

  • Cook on high and allow to simmer for 24 hours.

  • Strain, cool, transfer to airtight

  • storage containers, and chill or freeze.

  • Use within a week or freeze up to 3 months.

 

Basic Beef Bone Broth

4 pounds beef bones with marrow

4 carrots, chopped

4 celery stalks, chopped

2 medium onions, peel on, sliced in half lengthwise and quartered

4 garlic cloves, peel onand smashed

1 teaspoon kosher salt

1 teaspoon whole peppercorns

2 bay leaves

3 sprigs fresh thyme

5-6 sprigs parsley

1⁄4 cup apple cider vinegar

18-20 cups cold water

 

Instructions:

  • In a 10-quart capacity slow cooker, combine all ingredients, adding the water last.

  • Cook on high and bring to a boil. Reduce to low heat and simmer gently, occasionally skimming the fat that rises to the surface.

  • Simmer for 24-48 hours.

  • Remove from the heat and allow to cool slightly.

  • Discard the solids and strain the remainder in a bowl through a colander. Let the stock cool to room temperature, cover and chill.

  • Use within a week or freeze up to 3 months.

OR ORDER ONLINE

from NYC’s Best Bone Broth Shop

click link to order

BRODO