Cut the meat into chunks and trim off as much fat as possible so that it is lean. Put all of the ingredients into a stock pot and cook for 3 hours on low-med heat. When it cools down, strain the broth and refrigerate or freeze.
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Samantha Doe
Food and Lifestyle Blogger
Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.