posted December 10, 2014 09:16 AM
I make broth from bones after every roasted meal. Can't help being a frugal gourmet. If you cut the meat off the bones before serving, they can be used for the broth, otherwise wasted (who wants to use the bone scraps off someone's plate?). Cracking the bones first will extract nutrition and flavor. For leftover chicken or turkey bones you can break them open with a nut cracker. I always compress the bones and skin into the pot before adding water so it becomes more concentrated in flavor.
Even if you have only a few bones after a meal you can simmer them with skin and scraps for an hour after a meal. It's enough broth to fill an ice cube tray (trays). Pop a cube or two into a recipe instead of keeping large quantities handy which spoil quickly.
Thanksgiving turkey bones make a wonderful broth for mushroom-barley soup.
Lindaland
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posted December 05, 2014 10:14 PM