Broth: How do you like to use it? By itself for a nice hot drink? A base
 for soup? Maybe for using it instead of water in other dishes like
rice?  How about canned vs homemade? What store-brands do you recommend?
Recipes  for homemade?  

3 responses total.

For starters on this discussion, here's a couple responses from an 
unrelated topic...  :-)


response 6 of 14:          Sep 11 15:52 EDT 2007
  I'm currently trying to find a good recipe for veggie broth.  I 
think I want to replace all of my other broths with that.
cmcgee

C. S. McGee     
response 7 of 14:          Sep 11 15:58 EDT 2007
I start with roasted skins.

Roasted tomato skins, potato skins, carrot skins, onion skins, beet
skins (careful with the color on these).

Carmelized onions, low, slow, and nothing else added in a single layer
in a cast iron skillet.  

Add celery, fresh onion, herbs (I like parsley), a bit of lemon juice to
perk up the flavor.

Sometimes, if the final recipe warrants, I use a teaspoon of tomato
paste as well. 

I make my own chicken broth from time to time and freeze it.  I use it 
in a million things - making soup, making sauces, in rice, in risotto 
(which is technically rice, I suppose).

I keep chicken broth on hand in ice cubes in the freezer.

A crock pot full of vegetable parings and bits, roasted chicken bones,
and an overnight cooking session make a week's worth of broth.

You can use the bones from cooked chicken.  Don't need fresh, raw ones.

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