It’s All In the Broth

Every soup, stew and most stir fries, meat loaves, quinoa based dish and so many more depend on a good start of a really great broth.  Yesterday’s turkey left me with lots and lots of great bones, skin, meat to do an 8 hour cook down to create this wonderful broth that I then pressure canned for later use.  I also flavoured it up with garlic, bay leaves, onion, celery and carrots in the boil and this is what it turned out.  A rich golden lovely aromatic broth.  Pure and simple, no salt added.  Also, no fluoride or chlorine in the water.  Doesn’t get any better than that.

Wham! 003

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