I have been asked several time how we make our broths and let me say it is ridiculously simple. Beef bones or a picked over chicken are the key players..set in a dry roasting pan and let work for an hour at 350 degrees. This gets the bones smokey and flavorful. Once done, they are placed in a stock pot or crock pot with plenty of garlic, onion, celery and carrot..a sliver of ginger root and horseradish root..one cayenne pepper..and a splash of apple cider vinegar. Left to work on its own for at least four hours and even better overnight, the minerals and nutrients meld with the tasty flavor of the vegetables for a hearty and quite nourishing treat. For added nutritional value add some carrot tops and herbs the last thirty minutes. We like thyme and parsley in bunches dropped in and let work until they are hardly recognizable.
Right now, I plan to sip some warm tea myself and take some immune boosters in an attempt to stay healthy during this nasty touch of junk.