I seem to be making my bone broth several times a week for myself and friends. Wondering if I should sell it to the locals? I'm in the OC and would like to see if there is a need for fresh homemade bone broth. I use 2 lbs of neck and backs from Whole Foods, 1 celery bunch, 4 carrots, 2 small or one large yellow or sweet onion, some ACV, thyme ( from garden ), hemalayian salt, pepper corns, bay leaves ( soon to be from garden ), 3 cloves of garlic, several slivers of ginger and termerack.
asked byWeedlebug (0)
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