Dehydrated Broth

[TWP]

I've made this in the recent past and it is time consuming but worth it for the light weight food produced.

Here are simple instructions:

Start by making Bone Broth:

http://www.lovingourguts.com/gaps-basics-basic-bone-broth-tutorial-why-and-how-2/

NOTE the use of vinegar or Lime juice which is used to soak the bones and let the acid work on minerals in the bones.  This increases the nutrient content of your both.

Next, reduce the broth, defat and then dehyrate:

http://www.lovingourguts.com/dehydrated-broth/

This works on pretty much any bones, although large bones give more broth but take longer to cook.

Chicken or other fowl and rabbit bones cook down very quickly.

My recommendation is to NOT add flavoring, but to carry spices separately and add them at the time you reconstitute the broth for drinking.

DOES NOT NEED SALT.

DO NOTE the effort made to remove as much fat as possible during the process.  The fat will go rancid and spoil a batch.  Otherwise dehydrated broth will keep for years.