BONES! BONES! – NUTRITION!
BEEF BONE BROTH
5 pounds beef bones (knuckle, blade & other types of bones)
8 quarts of water
½ cup vinegar (or lemon juice)
Bring to a boil and then turn down and simmer with a lid on for 12 to 18 hours. This can be done in a covered crockpot, electric roaster or on the stove on very low heat.
Cool, strain, chill, remove fat that is hardened at the top and then freeze in containers of suitable size. Any meat that was on the bones can be added into a pot of soup.
CHICKEN or TURKEY CARCASS
After you have cut the meat off of a cooked turkey or chicken, put the carcass into a large pot almost full of water. Add a half cut vinegar or lemon juice and simmer the carcass for 8 to 12 hours.
Cool, strain, remove hardened fat at the top, chill and then freeze in containers of suitable size. Any meat that was on the bones can be added into a pot of soup.