Sara says
Put in a pot with some bayleaf, herbs and simmer away for 3 -4 hours... If you want to roast for a little bit at the end that is fine. Slow cookers are excellent as well. Wine, lemons are all all good additions and of course vegetables towards the end. A little Kombu seaweed as well would add to the softening and mineral content of the delicious stock. Many of you will know the benefits of eating Organic stock. So healing and strengthening. let me know how you all get on...
You might be suprised about how much meat there is and wonderful flavour. Most peoplle boil two at at time so that is more economical gaswise and you can freeze after..Here is another great recipe if you are interested.
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jsdevoy@eircom.netSee Sara's CFE membership page here
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