Really a simple idea, but definitely a good one. The best way to have no-fat, no-sodium broth available and it is cheaper and with less calories than commercially prepared broth. I also make my own chicken and beef broth to keep on hand. I freeze it in the plastic jars (like peanut butter come in) without the lids, then put the lids on.
I use the "unused" parts of the chicken, e.g., the neck, back, ribs, and skin, including any bones and fat and sometimes the dark meat. After it cools you can easily take off the fat that rises to the top and remove the bones and skin. Part of the broth I store for soups by leaving the meat in it and part I strain so I have just the broth. For beef broth I usually use end pieces from roasts, etc. and/or any "unused" part of beef of any kind that I have on hand, including bones and fat. Again, you can easily remove the bones and skim off the fat when cooled. I also keep the meat in part of the broth for beef based soups and strain some for just broth.
In addition to the onion, I also add a bit of celery, celery leaves, garlic, parsley and a bay leaf when making the broths. I also use broths in place of oil when sautéing, stir-frying, etc. and when preparing pasta, rice, beans, quinoa, etc., I cook these things in broth (unless I'm using it for a breakfast or dessert item). Any unabsorbed broth when the pasta, etc. is done gets put in whatever sauce I'm making. This adds a little bit of flavor to the rather bland pasta, rice, etc., but isn't enough to effect the taste of any sauce. It also adds a bit of nutrients to the dish.
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