broth is just boiled bones and scraps. i collect bones trimmings and sous vide juice in a big ice cream bucket in the freezer. when its full i put the big ice cube in a pressure cooker for an hour. then i strain the liquid out and put the solids back in and just cover with water and pressure cook for another hour. i put the liquid in the fridge and the fat solidifies on the top. i peel that off and use the fat for cooking. the liquid solidifies into a beefy tasting vary thick gelatin.
