Making A Rich Broth

Making a rich broth is easy.  It will work with Beef, Pork, Chicken, Turkey, or even fish.  If you prefer you can just use vegetables and make vegetable broth.

Cook your meat and save the bones.  Freeze them for later and make a large amount of broth or make it right away.  The bones you save are the ones that are left from carving(from cooked or uncooked meat), not the ones someone has nibbled on. 

The best way I have found to make broth, is to bake it overnight in a slow 200 degree oven (at least 12 hours) and the end result is a really rich broth.  Add water, bones, celery, onion, garlic, and carrots or whatever kind of vegetable you prefer, season with salt or not.  Then cool the broth and strain it.  Next refrigerate it, when it is cooled and it will be congealed you will see a layer of fat the has accumulated at the top.  I remove that(just carefully spoon it off) and discard it.  Now you can use the broth immediately or break it down into smaller amounts and freeze.  Use freezer containers, or zip lock freezer bags.  Broth can also be canned.  I keep large quantities of broth in the freezer to use to can meat.  I recently started canning meat, to have on hand in case of power outages.  I did intend to have this done before winter, so far we have not lost power this winter, we have been very fortunate.

Use for soups, stews, pasta, gravies, there are several uses for this.  It is handy and flavorful.