System 1. Take one large, heavy, lidded pan - mine is a six-quart enamelled cast-

2. Put the pan in a cold oven, turn the temperature to 160 °C and wait pat

3. Take the pot out of the oven and let it cool to room temperature. Strip

4. Take the meat out. It is not as good as it was before the wee simmer,

5. Add another quart of water, bring the broth back up to a simmer and sim

Author's Notes: Surely people who make use of bouillon cubes have no idea how easy home

I've never had good luck freezing broth (it starts to taste thinnish),

Difficulty : easy. Precision