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.