Carolyn CC Hart (SNAKE) offers SNAKE Bone Broth - BE EATEN


INGREDIENTS: 3 rattlesnake carcasses, 3 gallons water, 1/4 cup olive oil, 2 stalks celery, 1/2 a large onion, 1 large carrot, 2 Tablespoons salt, 2 or 3 bay leaves, a few sprigs of parsley  

A recipe from CC Hart: You can purchase snake bones from The snakes will arrive frozen. Carefully unpack the carcasses and set them out to partially thaw. My order included 3 western diamondback rattlesnake carcasses   Place the snake carcasses in a large stock pot with the 3 gallons of water.   Bring to a boil, then turn the heat down to a low simmer until the liquid is reduced by half.   Finely dice the celery, onion, and carrot   Pour 1/4 cup olive oil into a large sauté pan Sauté your aromatic vegetables until they soften and slightly brown. This mirepoix will add flavor and color to your stock. Add the mirepoix to the simmering stock.   Parsley, salt, and bay leaf are used to season the stock. Add these seasonings, then reduce the stock by half.   Remove the stock from heat, and allow it to cool for an hour. Then strain it to removed bones and vegetable bits. Ladle the strained stock into glass jars. Since this stock has not been properly heat canned, you will need to keep it in the refrigerator.   Snake bone stock can be used just like any other broth: in soups, stews, sauces etc. Enjoy! #hoxzodiac #hoxzodiacdinner #chinesezodiac #hoxgene


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