Serves: 0
To make your own broth for soups and sauces, keep a large covered plastic container in your freezer for collecting dabs of leftover gravy, meat, vegetables, vegetable cooking liquids, green onion tops, celery leaves, mushroom stems, etc. Freeze separately chicken or turkey wings and carcasses, bones from roasts, ham bones and trimmings. When you have a good amount (within 2 months) combine in a large kettle with water and a mixture of dried herbs. Simmer for a few hours, then strain and season to taste.
This Making Homemade Broth recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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