So I've got a few pork shoulder bones, removed before cooking that I was looking to do something with. Realistically how many of these would I need (perhaps with a few trotters thrown in) to make a decent broth?
Any and all suggestions welcome, and happy new year!
Submitted December 31, 2016 at 02:24PM by ringringmytacobell http://ift.tt/2iBaxQG
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