Roasted Bone Broth
Serves: 4
  • Leftover bones from a roast, in this case goat shoulder
  • 2 or 3 green onions
  • 3 or 4 medium carrots, washed
  • ½ butternut squash, peeled seeded and cut in large pieces
  • sea salt to taste
  1. Put all ingredients in a medium stock pot. (8 quarts)
  2. Add enough cold water to cover everything, about ¾ quarts.
  3. Simmer on very low flame for about 8 hours.
Recipe by The Nourished Caveman at