Hello marw I do recipe of the day here daily check out my blog for so many recipes. I will give you 2 for now if you want more feel free to ask if you like..

Life After Lap Band

ENJOY! BON APPETITE!

Beef Broth:

Ingredients:

2 tablespoons vegetable oil

2 pounds beef shank cross-cuts or soup bones

5 cups cold water

1 1/4 teaspoon salt

1/4 teaspoon dried thyme leaves

1 medium carrot -- cut up

1 medium stalk celery with leaves -- cut up

1 small onion -- cut up

5 peppercorns

3 whole cloves

3 sprigs parsley

1 dried bay leaf

Directions:

Heat the oil in a skillet over medium heat. Cook beef in oil until brown on both sides. Mix remaining ingredients in crockpot. Add beef. Cover and cook on low heat for 8 to 10 hours. Remove beef from broth.

Cool beef about 10 minutes until cool enough to handle. Strain both through cheesecloth-lined sieve; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth.

Chicken Broth:

Ingredients:

1 wholechicken (3 to 4 lbs. cut up)

OR

2 chickens, bony parts of only

2 teaspoons salt

1 small bay leaf

1/2 cup celery chopped up fine

1 small carrot diced

1 small onion diced

6 cups water

Directions:

Place chicken in pressure cooker. Add all remaining ingredients and cover cooker. Cook at high pressure for 15 minutes.

Remove from heat and allow to sit for 20 minutes. Remove cover, strain chicken broth. Freeze or use immediately.

Debra G, you are my hero! Thank you so much.

I just made a batch of vegetable broth from whatever I had in the refig. . . . delicious. I think I was just stuck on the off the shelf broth . . this is so much better. Thanks, Debra G. for your inspiration!