You can make lots of mild turkey gravy from the turkey trim, organs, wingtips, and backbone, and it freezes well. Plus you get to eat the whole bird. I usually post this recipe when making turkey, but since you can make it just as well from leftovers and turkey carcass, here it is for reference. Freezes well all year.#GlobalApron

Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

Clear beef bone broth that has gelled, with deep brown color and fragrant beef flavor extracted from beef soup bones takes time, but there are some shortcuts to reduce prep time from 48 hours to four hours, without aromatics turning bitter.

Broth and fonds are extracts from the flavors of leftover bones and carcasses from meats.After the carcass has been simmered, the liquids are frozen to make soups and gravies, and the bones are disposed of in the garden fermenter that turns bones into compost.#GoldenApron23

We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup.

Beef liver broth deepens the beef flavor in soups and sauces. A small amount of beef liver broth, the size of an ice cube, is enough to add a rich beefy flavor to a cup of soup.By concentrating beef liver broth with these herbs and spices, and freezing it in cubes, you will have your own condiment ready anytime in the form of frozen cubes.I tested the broth four ways: without herbs or spices, with onion, with onion and garlic and spices, and with onion, garlic and spices and soy sauce. Here is the winning recipe.After the flavor has been extracted, the simmered beef liver and Canadian bacon are mixed with breadcrumbs and herbs to make great liver dumplings for salads, sandwiches and other dishes.#CA2025

Hearty basic farm gravy sauce that enhances potatoes, meats, fish, vegetables. Called poutine in Canada. Made with pan drippings or browned butter, lard or margarine.

Ground venison tastes like tender beef filet mignon with this recipe. It produces dark strong broth which is clarified and eaten with a spoon as a first course. The venison meatballs, mirepois vegetables and rice noodles are then mixed on the soup plate with pickled carrots, pickled small pearl onions and piccalilly and dijon mustard and eaten with a fork as a main course.

Red, white and yellow swiss chard is delicious this time of year, fragrant and full of taste to add to slowly simmering clear beef broth with celeriat root, parsley and carrot. No other spices or herbs or flavorings added.

Coming inside after working in the winter cold, warming up with a cup of hot bouillion and flatbread crackers or a piece of rusk for dunking, standing around the wood stove till warm, a winter family ritual here. Adults get their bouillion discreetly fortified with an ounce of california brandy, if desired.

From Marumo’s Clam cooksnap! I did have the ingredients, but had to guess the quantities for my own taste. I started out far too spicy, then tempered the spicy clam broth with sherry wine, mosambi limes and coconut cream. Here are both versions. Thank you Marumo!

No expensive equipment needed if you have a food processor or sharp hatchet. Whole pork shoulder is the perfect blend of lean, marbled and fresh bacon meat for bratwurst. The natural sausage casing is from Amazon, the hand sausage stuffer is a few dollars, the flavor is out of this world, you make a big sausage for $1.10. Dont forget to add 1 Tbs of buckwheat flour as a preservative. The pork shoulder bone makes excellent bean, lentil, pea soup. The gravy is to die for. This is our family recipe.