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Lisa on goodhumblefoodie.com

Immunity Boost Bone Broth

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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
Ingredients Equipment Method

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

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

Method
 

  1. In pot, boil legs for 30 mins in water. Strain and rinse.
  2. 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.
  3. 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.