Originally Posted by
Tartan
If I do a beef or pork roast, I do save the broth but not for too long. I skim off the fat and use it with leftover meat for curried rice. I also use the leftover roast and broth for vegetable soup sometimes. I just use the OXO chicken packages for a base for cream of potato, broccoli or cauliflower soup.
No need to skim off the fat. Fat is good for you; your brain needs fat.
I simmered left over chicken bones for about two days, and the bones got so tender I could crush them with my fingers. I put all this into the blender and had some wonderful broth. Then I cooked one cup of brown rice with three cups of the broth. Delicious.