Generations have gathered around the table to enjoy this hearty dinner staple. From the January/February 2021 Our Ohio magazine, from Ohio Farm Bureau.
Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.