Some stock tips from Cranky Cooker Pete........
Do not freeze stocks longer than six months. Poultry and veal stocks begin to lose their flavor, and fish stocks get very "fishy."
When straining stocks for use or storage, be sure to press firmly on the bones and vegetables to release the flavor.
And remember......
Bone broth is nutrient dense. It contains vitamins and minerals that are easily absorbed by the body including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Bone broth is rich in gelatin which supports healthy digestion.
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