Our Broth Experience

June 1, 2018 • 0 comments

Our Broth Experience
Always varied. Beef Misc. Bones, Beef Cartilage, Beef Knuckle Bone, Pork or Lamb bones, Pork Marrow bone, Chicken Necks & Backs, Chicken Heads, Chicken Feet, Turkey Gizzards, Turkey Backs.


Add 1/2 cup vinegar & 1 tblsp.salt per
gallon of water added. Let sit approx. 30 min.

Then bring to boil & cook on lowest "simmer"
setting for 2 - 3 days. 

Remove broth, & add fresh water, vinegar, & salt, (as ratio above) & more chicken bones,
heads, & feet.

Simmer for another 2 days.

Remove again, & repeat process 1 more time; adding fresh
chicken bones, etc.

Freezes well.

We usually do not remove the fat unless in excess. And then we
save it for future baking or frying, using it in place of oil.

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