I experience much greater health and happiness if I eat 2c of broth every day. It is the ultimate in fast food, too. It's great in a mug with a little sea salt, or heat it up with some meat and vegetables added and you have a gourmet meal in a matter of minutes. Broth, how do I love thee...let me count the ways!
Basic Broth Recipe
Carcass from roasted chicken or turkey, picked clean (yum!), or beef / goat / pork bones, roasted at 350 until they smell delicious
2 ribs celery
2 cloves garlic
1 onion or leek
Combine ingredients in a large pot, bring to a boil and simmer 24 hours. Fill sink with cold water. Meanwhile, strain liquid into a different pot (if you have one). Place pot of strained broth in sink until no longer hot, but still plenty warm. Pour into quart-sized canning jars and cover with bands and lids. Return jars to sinkful of water to finish cooling. Some jars will seal. Put these at the back of the fridge; they will keep longer than the others. Use broth within 10 days. This recipe is very light, for THM you can use it as S or skim off most fat for E or FP.