Broth with Medicinal Mushrooms (two ways)
Ingredients
- Bones from free-range turkey or chicken or wild venison
- Apple cider vinegar just a splash ~ or lemon juice if you prefer
- Pure water
- Mushroom mixture**
- Onions garlic, carrots, celery ~ all organic
- Optional: dash of good quality Tamari low sodium if possible or Sea Salt
- : To 'up' the protein -->Gelatin from pasture-raised animals^^
Instructions
- Crock Pot Method: (aka Slow Cooker)
- Put the bones and in the crockpot and cover with water.
- Turn on to high for an hour, then turn down to low.
- Add the mushroom mixture**
- Stir.
- Add water when needed. The liquid should always cover the bones/mushrooms
- Simmer for minimum 56 hours.
- Add the onions and other flavour enhancing organic veggies.
- After 72 hours, strain.
- Reserve liquid. Allow to cool.
- Pour into ice cube trays.
Stove top Method
- Put the bones into a large stock pot and cover with good quality water.
- Bring to a quick boil and then turn the heat down.
- Add the medicinal mushrooms**
- Stir.
- Allow to simmer for minimum of 56 hours.
- Add more water as needed.
- (When I am making this brew, I shut off stove for a few hours while sleeping…
- … and then get up early to add more water and continue simmering!)
- Add onions, carrots, celery, garlic
- Simmer for another 20-24 hours.
- Allow to cool a bit and then strain.
- Reserve the liquid.
- Pour into ice-cube trays and freeze.
Notes
After frozen, turn out ice cubes into small freezer bags with labels, or store in glass containers
Every crockpot is different, so adjust heat setting as necessary while the stock cooks. A gentle simmer is okay, but definitely avoid a 'rolling boil'.
Every crockpot is different, so adjust heat setting as necessary while the stock cooks. A gentle simmer is okay, but definitely avoid a 'rolling boil'.