Friday, 16 December 2011

Bone stock recipe

15 grams roasted garlic
150 gms roasted red onions
9 litres of water
325 gms tomato paste
60 gms cilantro with stems
1/2 kilo chicken back bones 
250 gms tomato pulp
100 gms salt  I would use Celtic Sea Salt or other such salt here
15 gms black pepper 
15 gms coconut oil
Roast onions and garlic in olive oil for approximately 15 to 20 minutes.
Add all ingredients to water, chicken and tomato paste.
Let simmer over low heat for at least 4 hours.
Chicken bones will disintegrate.
Approximate yield is 18 litres.
Freeze in user friendly containers and use as needed. Yum.

No comments:

Post a Comment