Ever since I have adopted intermittent fasting, bone broth has been recommended by experts, albeit not the store bought.
Acquisition of slow cooker Crock.Pot makes it possible for the required 24 hours cooking for quality broth.
And, I have no holds barred, in adding healthy herbs to the mix. Here I have rosemary, thyme, basil, mixed herbs, lemongrass, cardamom, cloves, pepper, bay leaves as herbs.
And, carrots, celery, onions, ginger, garlic, cilantro as vegetables.
Most important ingredient, though is the apple cider vinegar.
The lamb vendor was kind enough to keep some good bones for me.
Here’s the result! Totally organic, thoroughly extracted bone broth. It would have taken 22 of these small mason jars and I have only 12, the rest going into Pyrex dishes
When it comes to healthy food, bone broth is priceless. Best broths are homemade and cooked for 24 hours.
The acquisition of Crock.Pot, resolved the 24 hour slow cooking requirement. But storing in the freezer was a challenge.
That’s when I found these freezer friendly mason jars. Just move the frozen broth to the refrigerator’s general area, the previous day of enjoying it hot.
Finally, the slow cooked (24 hours) Lamb Bone Broth is done. Thanks to the multifunction Crock.Pot.
I always wanted to have it during my intermittent fasting limited eating window. Now there’s an additional valuable use while nursing my wife in her recovery process.
She had the first cup and she loved it.
The lamb bone broth is flavoured with organic herbs like Rosemary, Thyme, Parsley and I added some Kerala spices like cardamom, cloves, cinnamon and black pepper.
Added in were carrots, mint leaves, garlic, ginger and onion.
Of course Apple Cider Vinegar is added as an essential.
As for all organic preparations, treated filter water is used.
Sea salt will be added only at the time of consumption.
The excess broth will go into the freezer for use on a daily basis.
I love my Crock.Pot.