We would be remiss to let Soup Week go by without an in-depth look at homemade broths and stocks — the building blocks of good soups! We've talked about the best brands of storebought broths, and some tips for getting the best out of them. But of course we always prefer the aroma and the rich flavor of real homemade broth — whether it be chicken, vegetable, beef, or shellfish. Here's a look back at all of our broth and stock tips and how-tos!
OK, your turn! Do you make stock or broth on a regular basis? Do you have any tips or hints for keeping a good supply of broth in the freezer or refrigerator? Any favorite recipes or storage solutions?