1. Vegetable broth
Servings: 6 cups Ingredients
• 1 tbsp. coconut oil
• 1 large onion
• 2 stalks celery, including some leaves • 2 large carrots
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 tsp. salt
• 2 quarts water
– Allergies: SF, GF, DF, EF, V, NF
Chop veggies into small chunks. Heat oil in a soup pot and add onion, scallions,
celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5
to 7 minutes, stirring occasionally.
Bring to a boil and add salt. Lower heat and simmer, uncovered, for 30 minutes.
Strain. Other ingredients to consider: broccoli stalk, celery root
2. Chicken Broth
• 4 lbs. fresh chicken (wings, necks, backs, legs, bones)
• 2 peeled onions or 1 cup chopped leeks
• 2 celery stalks
• 1 carrot
• 8 black peppercorns
• 2 sprigs fresh thyme
• 2 sprigs fresh parsley
• 1 tsp. salt
Allergies: SF, GF, DF, EF, NF
Put cold water in a stock pot and add chicken. Bring just to a boil. Skim any
foam from the surface. Add other ingredients, return just to a boil, and reduce
heat to a slow simmer. Simmer for 2 hours. Let cool to warm room temperature
and strain. Keep chilled and use or freeze broth within a few days. Before using,
defrost and boil.
• 4-5 pounds beef bones and few veal bones
• 1 pound of stew meat (chuck or flank steak) cut into 2-inch chunks • Olive oil
• 1-2 medium onions, peeled and quartered
• 1-2 large carrots, cut into 1-2 inch segments
• 1 celery rib, cut into 1 inch segments
• 2-3 cloves of garlic, unpeeled
• Handful of parsley, stems and leaves
• 1-2 bay leaves
• 10 peppercorns
Instructions – Allergies: SF, GF, DF, EF, NF
Heat oven to 375°F. Rub olive oil over the stew meat pieces, carrots, and onions.
Place stew meat or beef scraps, stock bones, carrots and onions in a large
roasting pan. Roast in oven for about 45 minutes, turning everything half-way
through the cooking.
Place everything from the oven in a large stock pot. Pour some boiling water in
the oven pan and scrape up all of the browned bits and pour all in the stock pot.
Add parsley, celery, garlic, bay leaves, and peppercorns to the pot. Fill the pot
with cold water, to 1 inch over the top of the bones. Bring the stock pot to a
regular simmer and then reduce the heat to low, so it just barely simmers. Cover
the pot loosely and let simmer low and slow for 3-4 hours.
Scoop away the fat and any scum that rises to the surface once in a while.
After cooking, remove the bones and vegetables from the pot. Strain the broth.
Let cool to room temperature and then put in the refrigerator.
The fat will solidify once the broth has chilled. Discard the fat (or reuse it) and
pour the broth into a jar and freeze it.
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