Collegen broth 2 

Alots of work and time needed but it’s all worth the trouble… Dun envy…  make urs soon… this is the 2nd time I made these fabulous broth. The first time was 2yrs ago…  

Starting to cook – timing set 4-5hrs 

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4 hours of cooking, it’s gonna be all worth it. This is the 2nd time I made collegen broth. This time I added in something extra to replaced the nut as my lil hunk is allergy to nuts.
Have u spotted what’s that? 

Yes,  black eyed peas. They have very high nutrient values.( go read abt it on net)

Gonna cool it, frozen it for the kiddos meals.

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Removing the fats and get the collegen broth ..

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Broth to be cool down before putting into the fridge.

over the night, it solidified. And time to remove the fats 

The wobble wobbly can dance collegen

Ingredients

  •     2 -3 Huge Pork Bones 
  •     2 Chicken Carcass 
  •     200g black eyed peas
  •     4.5L Water

Method

  • Soak the black eyed peas while you are preparing the ingredients.
  • Rinse pork bones, chicken carcass, chicken feet, parboil them for 3 to 5mins. Rinse again. I did it 4x repeating the method because it’s really full of blood from the pork bones ..
  • In a big soup pot, add in everything. Bring to a boil for 20mins using high heat. Then reduce heat and simmer the soup over low heat for 4 hours.
  • After simmering the bones for several hours, remove all the bones and strain the broth. I strained the broth 2 time through a very fine hair sieve. Can use immediately by seasoning it with some salt or use with other broth available for taste.

Or 

  •  Leave it to cool then put it into the fridge for it to solidified to remove the fats oil easily.
  • It can be frozen up to a month in the freezer and months in the deep chest freezer.

 

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