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2 bay leaves
1 tbsp black pepper
3 tbsp apple cider vinegar
fill with water until ingredients are mostly covered
parsley
Cover the pot leaving the lid slightly cracked. Simmer on low for 24 to 48 hours, stirring occasionally.
For the first few hours skim any froth or foam that forms on the surface.
refrigerate until broth congeals and becomes gelatinous
Portion broth for later use.
Use either for sipping or as a base for other soups and recipes.