COOKING RICE IN BONE BROTH RECIPES

Steps:

• In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
• When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.

Steps:

• Place bones into a large stockpot or slow cooker and cover with water.
• Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.
• You can also add in sea salt, peppercorns, vegetables — such as onions, garlic, carrots and celery — and herbs like parsley and thyme for added nutrient value.
• Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.
• Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.
• Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
• Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
• Let stock cool to room temperature, cover and chill.