Consume Product

That looks fantastic. You've probably already done it by now, how did it turn out?


I'm very partial to bone broths. You can simmer for hours in a large pot with water, dash of ACV, salt, bay leaves, veggie trimmings (onion, garlic, celery, carrots). If you have an IP you can use that, but I find a stock pot allows me to make more. Afterwards cool in mason jars and you can skim the top if you want, but I leave it. It stays well in the fridge but you can freeze it if you prefer. You can use it in soups and stews or just enjoy plain.