Overnight – 24-hour Bone Broth using a Crockpot
Preparation:
Roast: 3 pounds of Pork, Beef, Lamb, Chicken or Turkey bones, cut, marrow exposed:
place on oven pan. (chicken/turkey bones are heating.)
Roast uncovered at 400 degrees for 45 minutes. This flushes the fat from the bones/meat.
Pull off any meat and eat it if you like or leave on for stock.
Place bones in 7 Quart crockpot with enough water to cover bones: 12 cups or less, with 3 Tablespoons flavorful vinegar (balsamic, other) and 1.5 teaspoons of sea salt.
Place crockpot on low overnight of 24 hours. If broth boils, cock lid so there is some air space, so broth will simmer and liquid reduce. Strain broth using cheesecloth or tight mess wire strainer. Allow to cool. Place in 1/2 gallon Ball jar in fridge for up to one week, or freeze in ice cube trays that have a lid (Bed Bath & Beyond). Add to soups, stews, to cook grains, etc. Can use bones 2 more times as above without the roasting. Bones will be soft enough to eat after the third use/stock. Give to your meat-eating pets, or compost.
Energetics:
Deeply nourishing. Fortifies and circulates qi and blood. Yin: supports critical energy needs. Strengthens digestion and assimilation. Great for head hair, skin, nails and bone, joint health. Great post-partum, pre and post surgery, during convalescence, after accidents especially when joints or bones have been damaged, during the winter months to nourish yin and uphold jing. So deeply nourishing one can drink as a hot “tea” from a thermos throughout the day instead of coffee—you will be able to go about your day with the energy you need without the emptiness caused by a caffeine buzz.