Broth for sauces and soups
In order to always have a tasty basis for sauces and soups, I set up a small pot of water while preparing the ingredients (for each dish). Then all "waste" of vegetables and meat come in. Of course, washed off before. Bone from fried chicken or other meat or fish leftovers, I also like to add. With salt, pepper and other spices, I just let the whole thing simmer next and end it off. What I do not consume immediately is frozen in old, clean yogurt cups - possibly labeled. So I always have a great base for sauces and soups.
