ifferlyn's Journal, 13 Aug 17

Looks so good! 

How do you make your bone broth? I've acquired a fondness for a mug of it with salted ghee, before coffee in morning and in late evening. Pricey though. 

I make it every time I roast a chicken myself or get a rotisserie one from the store! Pick off all the meat from the carcass, put in big soup pot with a generous amount of lite salt, seasoning salt and poultry seasoning, fill pot about 3/4 with water and bring to a boil. Lower temp to low and let simmer for about 48 hours. I usually throw in some garlic, onion and celery a few hours before it's done. You will want to add more water through out the process, but not in the last 12 hours, you want it to thicken a bit. I tried putting the veg in at the beginning and it overpowered the meat taste. Sometimes I add "better than bouillon" if it's not as rich as I like it. Let cool, skim off the fat on top and then divide into 1 cup portions. Freeze whatever you won't use in the next few days. This is great for soup or just a snack. I like to add 1tbs cream when re-heating for a nice fat filled snack.