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"The belly rules the mind."--Spanish Proverb

Bone Broth Recipe

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This recipe for Bone Broth is from Leon River Cowboy Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Save all your vegetable scraps in a freezer bag in the freezer
(cucumbers are the best!)
When it is overflowing it's time to make broth
Directions:
Directions:
Using either chicken bone scraps (or a few chicken pieces with bone) or beef soup bones; cook them in the oven until they are browning (this releases extra flavors)
Add all the scraps to a very large pot with the bones, add in some onion skins, salt, pepper, cayenne, cumin, parsley, garlic, chili powder, and whatever else your heart desires. Fill the pot with water and bring to a boil then reduce to somewhere between low and medium heat and simmer with a lid on for 12 hours, stirring every now and then. Cool, and skim the fat off the top (this keeps your broth from clouding up). Now your broth is either ready to be used, ready to be portioned out and frozen until ready to use, or canned and saved in smaller jars for later-remember if you are canning them to use a pressure canner and get that seal good and tight.

 

 

 

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