Save and freeze all meat trimmings and bones. Also save the celery tops, onion skins, pepper seeds, tomato skins, etc. When you have enough bones and meat trimmings of the same kind, add them to a pot with a bay leaf and some of the celery tops and onion skins. Bring to a boil and simmer 2 or 3 hours at minimum heat. Strain to remove bones, meat bits and vegetables. Chill and remove hardened fat. Pour into 2 cup containers, label and freeze.
Do not store broth for more than three days in the fridge, they use beef broth to grow organisms in the lab. Always freeze if you're not going to use it.
When you have enough vegetable trimmings, you can do the same thing. When done, strain and pour into 2 cup containers. I use my broth in soups, stews, chilis etc. Thaw in microwave in glass measuring cup, it's virtually free food.
By quiltmum from Ontario, Canada
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