This is a very basic healing recipe. With care and attention the taste becomes very fine and almost soothing for the mouth and throat. Add fine herbs after the broth is made. In that way nutrition of the herbs are better preserved. Storage: strain the liquid through a sieve or a cloth. Use ice cube molds or plastic zipper bags. Store in the fridge for months and in the cooling for a week. If you keep it on the stove for 3 days; let it boil and simmer every day for at least 10 minutes before use. If it cools the liquid becomes gelatinous. This is very good for the skin, mucus lining and joints. Image: RitaE Pixabay
1. Put the pot on the stove.
2. Cover the bones with enough water
a) optional: salt, vinegar drop or salt the bones first.
3. Put a lid on the pot and let it come to almost boiling. Let it simmer with few bubbles.
a) Chicken: 2 hours – 4 hours
4. Put the vegetables in the water in the last quarter or third of the cooking period. Vegetables can burn when you heat them too long. Fine herbs can be added just before serving.