By Erica Hutchison
Put bones in the oven and roast as they are for
about 45 minutes. Place into a pot along with
unpeeled carrot, celery, bay leaves, peppercorns,
salt and pepper as well as 2 tablespoons apple
cider vinegar. Fill pot with water and bring to the
boil. Simmer for up to two days(or in hay bag)
Top up water
as needed. Once finished, strain out all the solids
and allow to cool in the fridge. Scoop out the
excess fat. The broth will be like a yellowish jelly.
Scoop out a cup at a time and warm - salt to taste.
Lasts a week in the fridge - but can also be frozen!
Hay Bags are a cost effective way of overnight cooking without the added expense of electricity. To purchase yours today, call Erica Hutchison. The large haybags (4lt pots) are R250 excl postage which is R100 at GPO (prices subject to change without prior notice). Her cellphone/WhatsApp number is 0794978160.
Comments
Post a Comment