Homemade Broth

You can use this method to cook down any roast remnants, although I commonly just do this for chicken, turkey or ham.

First, place the remnants of your roast into a large stock pot.  Add enough water to suit your needs.  If you're looking for a thinner broth, use more water.  If you want a heartier flavour, use a little less water.

Cover and simmer until sufficiently broken down (the bones will be boiled clean) and broth has a dense colour to it (about 1-2 hours).

Pour broth through a strainer into a freezer-proof, microwave-safe container.

Allow to cool fully, then gently skim off any fat that separates to the top.

Cover and refrigerate or freeze until ready to use.  Makes a great base for any homemade soup, stew or gravy sauce.