tranum

I’m a big saver (hoarder) of broth because it’s so flavorful. I strain it, refrigerate it, then grease comes to top so I can skim it off. I put it in glass jars but - this is important part - Only fill 3/4 full otherwise expansion Will Crack The Glass. I use reuseable plastic screw on lids (sold at hardware store) & freeze. When I need broth, remove plastic lid, microwave a frozen quart jar of broth about 4 minutes and it’s almost all liquid and ready to use. Use it this way or simmer uncovered to condense it.

Ive got DD doing this and she’s amazed at the perfectly good broth she’s been throwing away.

Mousie

What a great idea. I'll save on buying it. I already do this with chicken. Thanks ��

tropit

I agree...you can save so much money by making broth yourself. I do this with vegetable scraps to make a rich, vegetable both. I keep it in jars in the fridge and use it in place of oil, or fats to saute things in. It gives a great taste, plus it's FREE!

~ C

madamekelly

I condense the broths, freeze in ice cube rays, then transfer to gallon zipper bags in a flat layer for stacking in the freezer.
Each meat has its own zipper bag. Doing it this way I can add a cube or two to lots of dishes, especially vegetables. Yum!

Forgiven

How do you make meat broth? I've never heard of this, but it's definitely something I'd like to do.

SusieQOH

My husband makes his own bone broth and it's wonderful and so healthy! We like chicken the best.

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.

DJ

I love this idea and do the same thing with vegetable liquid. I use it in place of water in soup recipes. I saved some broth from a corned beef once and used it when I made ham and bean soup. It was the best ever!

maviskw

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.

tropit

If you eat a lot of mushrooms, save the stems in a bag in the freezer. They make amazing broth!

~ C