Thanks
What I usually do is whenever any vegetable gets cut, the end pieces go into a bag (no lettuce) and gets thrown into the freezer. Any chicken bones (no skin, due to the grease) are placed into another bag. When I get ready to make my broth, I thaw out the bones the night before. The next morning I get a hammer and bang the bones up a bit and then throw them into the over for hour or so. What I am trying to do is to break up the marrow inside the bones. Then everything (plus any spice - peppercorn, bay leave) goes into a HUGE pot (I use a turkey deep fryer as my broth making) an bring to boil, then down to simmer for over 24 hours.
The broth is the lowest sodium level as you can make. We use the broth for Chicken broth and Vegetable Broths - in soups, basting, and even sometimes instead of olive oil we will use the broth as a substitute. As for taste I think the darker the color the richer the flavor.
A smaller version you can throw together in crockpot and do out the me time - the above can fill up a freezer shelf pretty quick :)
Anyone I give the broth too I tell them that they have to bring it to a boil prior to using it - this is just me being paranoid since there are no preservatives
Stewart
