Pork Broth is something you don't find in a store everyday. Sure there is a lot of powdered flavored pork something or cubes of flavored stuff. What exactly is in it I don't know. This is a simple quick broth. I do know what is in it.

Healing Bone Broth. Made in a 6qt Crock-Pot.Husband lives off this stuff. I always have this in my fridge. If he's feeling sick, he'll sip on it all day. Says it makes him feel better. He doesn't like overwhelming flavors so I keep it simple and all about the bones. Adding more vegetables will add more flavor.

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.

Making fresh chicken broth is very simple and ideal dor so many recipies. Make a nice chicken soup with it or freez.

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.

My mother has made this every other week for as long as I can remember. It is my ultimate comfort food.

I found a few recipes online and combined them.

A rich broth of trimmings/fat and bones of a leg of lamb

Always tastes better when you make your own stock or broth. When you have left over bones and bits of cooked chicken and gravy freeze and save them to make a stock or broth to add to your cooking. This can also be made and stored in freezer.

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

I started doing this for a friend who has senior dogs with joint and inflammatory issues. This recipe has no seasoning as for dogs. It can easily be seasoned and used for soups and stews fir humans.

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.