The Perfect Solution for Freezing Broth

Posted by Hallee on May 20, 2010 in Hallee's Galley, kitchen & cooking tips, Preserving

Several months ago, I made a big batch of beef broth. I put big soup bones in the crock pot, threw in a bunch of root veggies and some fresh herbs, and let it cook for 36 hours. Then I strained it and had 4 quarts of beautiful, flavorful, so healthy and good for you beef broth.

What now?

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