Making a protein based broth that is also full of flavor is easier than you think. I save the carcass from roasted chicken or even a store rotisserie chicken. I use up vegetables that are in my fridge at the time too. I may just keep the broth or make a soup using any chicken that comes off the bone.

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.

Now a days I usually enjoy holiday meals at a relative's home. But I have no qualms about grabbing their turkey carcass--which they intend to throw away--and bring it home to make carcass broth. If you've never made your own, you just don't know what you're missing! It's so much richer in depth of flavor than store-bought broth, AND it's practically free since it's made with things slated for the garbage or compost!When you're preparing your holiday feast, save all those vegetable trimmings, and don't even think about tossing the turkey carcass without rescuing every bit of flavor by making a delicious carcass broth.#KeepRecipesAlive

I wanted to make some refreshing salty ramen which uses chicken broth as the base, but I made a recipe that combined two fish broths. The ingredients are just things I had on hand and the amounts are just approximate. I had bought delicious looking bonito flakes for the New Year's celebration.For the most part, just keep the heat on low. Don't let the water come to a full on boil. The dried clams that I bought from Chinatown release a great flavor. Recipe by Masaomasao

ThIs is a great light summer dish, I used sea bass in this photo. The broth is to die for.

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

Making that magical-mystical ramen broth of your Tampopo dreams at home is a fairly long and involved process of coaxing richness, flavor and texture from lots of ingredients including but not limited to the kinds of meat scraps and bones you're probably not likely to have on hand most days.But that doesn't mean you can't make a really good (and easy) ramen broth at home with whatever stock you've got on hand and some fairly accessible aromatic components.The minimum you'll need is stock, onion, garlic, ginger, carrot, celery, and soy sauce. And that'll do a plenty good job of making your basic homemade version of that basic so-called "Oriental" instant ramen broth. (We don't really use that word here in the US so much anymore, but many Asian ramen manufacturers still use it so I'm using it for familiar reference. ;) )See Step 7 for other nice-to-have additions to the broth.

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.

Got some spaghetti in the pantry and seafood( various shellfish and soft fish) in the freezer to make pasta, accidentally poured in some coconut milk, turned out into a broth... Haha.. Didn't exactly know why it happened .. But "everything happens for a cause ".. And it turned out to be a hit in the family !!

This is a humble yet labor intensive dish that absolutely nourishing your family for both young and mature.

The egg sack of the crab and the innards are delicious! This is something I always make during winter. Boiled king crab is also delicious, but I absolutely think this broth is much more of a treat. Even though they are rather thin, the trunk and legs are both loaded with succulent juices.Please use fresh live crab. You will not get succulent juices from boiled crab. You don't need to add dashi stock, but if you feel the flavor is not to your taste, then add it. If you have leftover broth, try adding to rice porridge. The broth will transform into yet another delicious dish! For serving 2. Recipe by tomimo