trout & hawk

Bone broth 2 kg bones from a good source (marrow and knuckle)1 cup vinegarwater Place the bones in a 5l pot, fill completely with cold water and add the vinegar. Heat the water to a gentle boil and let it simmer slowly for 8 to 12 hours. The vinegar helps to extract the minerals from the bones. Let it cool and skim off the fat for further use. Discard the bones. Freeze small portions of […]