🍲Make this on your Sunday Reset! Recipe below Ingredients: ⁃ Beef or chicken bones (ask your butcher for the best bones for bone broth) ⁃ 2 carrots chopped ⁃ 1 yellow onion chopped ⁃ 2 celery stalks (I didn’t add here but you can if you want) ⁃ 1 lemon ⁃ Fresh ginger chunk ⁃ Herbs of choice ⁃ Celtic salt 1. Roast your chopped veggies and bones on on a sheet pan at 450 for 35 minutes 2. Transfer to your pot and add your peeled lemon, chopped ginger, and herbs 3. Add your water (this will depend on how much broth you want to make. I used about 3 lbs of bones for an 8 qt pot, which is about 256 oz) 1. If you are using a stovetop, add enough water to cover 2 inches above the bones, but make sure you leave enough room for it to boil over. Simmer for 6-12 hours. 4. Pressure cook for 3 hours 5. Strain the liquid into another pot and pour the liquid into mason jars 6. Keep it in the fridge for a week or a freezer for up to 6 months . . . .

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