I always add a tablespoon of ACV. It supposedly helps to get all the goodness out of the bones, but I think it also adds a bit of acidity that a rich broth needs.
Thanks for the timing for other additions, we usually put everything in at the beginning, Onions, Garlic, maybe Carrots, it depends on the bones we use. Beef and Chicken are our go-tos. For an extra immunity Punch we add Turkey Tail mushrooms. We do 2 batches a week durning the winter and love the boost.
what is the opinion on adding ACV and how many lbs of bones to water ratio makes for a rich gelatinous beef bone broth? 😍🙏🏼
I always add a tablespoon of ACV. It supposedly helps to get all the goodness out of the bones, but I think it also adds a bit of acidity that a rich broth needs.
Thanks for the timing for other additions, we usually put everything in at the beginning, Onions, Garlic, maybe Carrots, it depends on the bones we use. Beef and Chicken are our go-tos. For an extra immunity Punch we add Turkey Tail mushrooms. We do 2 batches a week durning the winter and love the boost.
Just made bone broth this week! It’s a must in my kitchen!