Try this Therapeutic Broth recipe, or contribute your own.
Suggest a better description1. In roasting pan, roast beef bones in preheated oven for 30 minutes or until fragrant and browned. Transfer to a stockpot or very large saucepan and add water, chicken carcass and ascorbic acid. Cover and bring to a boil. Reduce heat to low and simmer for 1 to 2 hours.
2. Meanwhile, scrub and chop the leek, green onions, Brussels Sprout, celery and potato into small pieces.
3. Using tongs, break apart the carcasses to allow more minerals to be extracted from the bones. Add chopped vegatables, garlic and salt. Cook for 4 to 5 hours or unitl broth is reduced by almost half.
4. Remove bones (chicken bones should be soft and should crumble when squeeze). Place a strainer over a large bowl, then pour broth through the strainer. discarding the bones and vegatables. Squeeze out as much liquid as possible as you strain the broth (use a measuring cup and press on the cooked meat and vegatables to squeeze out the liquid).
5. Store the broth in an airtight container in the refrigerator overnight so the fat has time to solidify. The next day, carefully lift or skim off the layer of fat (this saturated fat is no good for your eczema).
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Serving Size: 1 Serving (3782g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 272 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1987.4mg | 69 % | |
Potassium 1536mg | 40 % | |
Total Carbohydrate 61.1g | 18 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 51.1g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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