Bone Broth-Rosol

Ingredients:

2 oxtail bones
2 chicken or turkey legs, wings, necks
5 celery leaf stalks
5 large carrots (peeled & cut in half)
2 large onions (cut in half)
2 bay leaves
Salt and pepper

Directions:

1. Add oxtail bones, chicken or turkey legs, wings, or necks, celery, carrots, onions, and bay leaves to large pot (7.5 litres)
2. Add water to cover ingredients, approximately 20 cups
3. Bring to a boil and simmer for 3 hours, skimming impurities off the top
4. Remove all ingredients out of the broth and set aside
5. Cut carrots, celery and onion into smaller pieces and set aside for future use for vegetable soup. Remove all meat from bones.
6. Use clear broth as a base for other soups, stews, stir fry, sautéed vegetables, chilli or gravy

Smell, taste, enjoy. Be mindful of the food you eat.