How to make broth

       Anything warm is good to drink for morale when your security patrols come in at anytime, especially during the cold season. Broth is one of them.

            Now many are intimidated in the USA as to making broth at home. Most are used to going to the grocery store to get if, if they even want to get it. And in fairness, what we get at the grocery store is safe for eating, but we can do the same at home, and probably tastier, if we want to.

            Having been a Marine overseas, I will repeat how important anything warm was to my morale in the middle of the night, especially when it was chilly outside. Even mama sans had good night light discipline when selling their wears, usually some ramen soup, often on demand, like within 10 minutes or so. And in other times and places, even rot gut coffee was better than nothing. It's amazing how our standards can change, if they have to.

            What follows is a post to my relatives. Maybe it might help you, too.

                        Just trying to cover all bases...just in case. And I realize many look down on cooking. But, to me, cooking is a lot like a high school chemistry class, and that does take some trial and error to get the best outcomes.

How to Make Broth

Learn tips for how to make broth and find recipes for homemade broth, beef broth and chicken broth.

Step 1: Skim the foam

Remove the excess fat from meat. In a kettle or Dutch oven, combine meat, vegetables, cold water and seasonings.
Bring to a boil over low heat. Skim foam as it rises to the top of the water. Reduce heat; cover and simmer until the meat is tender, about 1 hour.

Step 2: Strain the broth

Remove meat and bones from broth. Line a colander with a double thickness of cheesecloth; place in a large heat-resistant bowl. Pour broth into colander. Discard vegetables, seasonings and cheesecloth. For a clear broth, do not press the liquid from vegetables and seasonings in the colander.

Step 3: Remove the fat

Let stand until cool enough to handle. Remove meat from bones; discard bones. Dice meat; use immediately or cover and refrigerate. Chill broth several hours or overnight; lift fat from surface of broth and discard.

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Homemade Broth Recipes

Homemade Chicken Broth

Rich in chicken flavor, this traditional Homemade Chicken Broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth.
—Taste of Home Test Kitchen

Homemade Beef Broth

Roasting soup bones in the oven first gives hearty beef flavor to this basic stock. In addition to soups, use the Homemade Beef Broth to provide extra flavor in stews, gravies, sauces and vegetable dishes.
—Taste of Home Test Kitchen

More Tips for Homemade Broth

• Start making a broth with cold water. Just cover the bones, meat and/or vegetables with water. Add seasonings but do not add salt. Bring slowly to a boil over low heat. Using a ladle, skim foam from the top of liquid. If water evaporates, add enough additional water to cover the bones, meat and/or vegetables. Strain broth; divide among several containers. Place containers in an ice bath to cool quickly. When chilled, skim fat or remove solidified fat. Refrigerate or freeze.
• Add little or no salt, as well as other flavors, when making broth, since it concentrates as it simmers and the liquid evaporates. Taste the soup when it is just about ready to be served and add enough salt to suit your family's preferences.
• Add a pinch of turmeric or simmer an unpeeled whole yellow onion in the cooking liquid for golden homemade chicken and turkey broths.
• Store soups in the refrigerator for up to 3 days. If there is rice or pasta in the soup, you may want to cook and store it separately, since it may continue to absorb the liquid and become mushy.
• Many broth-based soups freeze well for up to 3 months. Thaw in the refrigerator before reheating. It's best not to freeze soups prepared with potatoes, fruit, cheese, sour cream, yogurt, eggs, milk or cream.

PS I would save the bones for the pets. As to the fat, you decide, but our pets would probably like it, as well as we humans.