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Here’s my new New Year’s Eve tradition:
Roasted Bone Broth:
I roasted the bones first and then I added some carrots, celery, 1/2 onion, a tiny piece of fresh ginger, an assortment of dried mushrooms and a piece of astragalus root. I covered the bones with water by a couple of inches and put the covered pot in the oven at the lowest temperature for an overnight simmer.
Here’s a good starter recipe.
If you have a slow cooker here’s a recipe for that.