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Immunity Boost Bone Broth

Lisa on goodhumblefoodie.com
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Chill Time 8 hours 10 minutes
Total Time 16 hours 50 minutes
Course Soup
Cuisine Chinese

Equipment

  • 1 large pot
  • 1 Colander
  • 1 Chef Knife
  • 1 Large cutting board
  • 1 slotted spoon
  • 1 Strainer
  • 1 spoon
  • tubleware for storing qts, cambros, glass jars

Ingredients
  

  • 4 lbs Beef leg bones
  • 1 lb Chicken gizzards optional
  • 3 stalks Burdock
  • 2 stalks Lemon grass
  • 2 med Yellow onions Halved
  • 1 bulb Garlic Cloves smashed
  • 1/4 cup Ginger
  • 1 bunch Cilantro stems
  • 3-5 Bay leaves Dried
  • 2 Star Anise
  • 4-5 Jujubes
  • 1.5 G Alkaline/spring water

Instructions
 

  • In pot, boil legs for 30 mins in water. Strain and rinse.
  • Throw bones back into clean pot and add rest of ingredients. Slowly cook 8-12 hours. Allow cool for 10 minutes and discard solids and strain into container.
  • Chill in fridge over night or until fat solidifies on the very top. Skim off the fat with a spoon. Strain once more into storing container of choice and broth is ready to use.
Keyword Healthy