Making Broth

Making your own broth in the winter is a great way to get an inexpensive but very nutritious meal. You start with a piece of raw meat with bones in it such as: a whole chicken, bone in ham, bone in roast of beef, or bone in roast of venison. Simmering a bone in water for  a couple hours take the nutrition stored in the bone and marrow and puts it into the broth you are making. Any kind of edible meat with bones in it should work.

You take the piece of meat you have selected and put it into a large pot. Cover the meat with water and put it on the stove to cook. You can add salt at this time for spice: kosher salt, seasoned salt, or pepper. Save the herbs for later in this process. Start with your heat around medium high and then as the water starts to bubble turn it down to keep it from a hard boil. If your burner is large you may have to turn it off for ten minutes to let it cool and then resume cooking. You can also use the crock pot to make broth. This stage of making the broth is finished when the meat is loose or falls off the bone when you poke at the meat with a fork. The pot needs to be put in a cool place like the refrigerator. If it is cool outside(below 40 degrees) you can put it in an unheated room. Allow the broth to cool thoroughly.

You have made a good broth when after the mixture is cooled, the water is gelled. Next scrape off any fat that has congealed on the surface of your mixture. Remove meat and bones from the pot leaving the gelatinous substance in the pot. Much of the nutrition is in the broth and is also easily digestible, so do not waste it. Cut the meat off the bones. Cut the meat into bite size pieces and return them to the pot. (Discard the bones or plant them near a bush about a foot deep.) Now is the time to complete your soup if you are almost ready for supper. If you are not ready to make supper yet, simply return the broth with the meat to the cooling place. You can also freeze the meat and broth for a later time. Another advantage to making broth in the winter is adding moisture to the dry air. Be sure to put the money you saved in a safe place.

To make soup, add vegetables, herbs and spices to taste, simmer until hot and serve! Happy soup making!!

Lobster Bisque-Inexpensively

Today instead of a tip for frugal living, I am going to give you a recipe. The recipe is something special for the holidays but inexpensively made. I have not made lobster bisque before today, but have enjoyed it at some local restaurants. My husband says this recipe is as good what we have eaten at restaurants. After the holidays you can usually find imitation lobster and imitation crab on sale which makes this recipe frugal.


  • 2 packages imitation lobster
  • 4 tbsp. butter or olive oil
  • 4 sticks of celery
  • 1 small onion
  • 6 cloves of garlic
  • 1/4 cup of flour
  • 2 cups homemade tomato sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried or frozen thyme
  • 4 cups venison broth
  • 1 stick butter
  • 2 cups whipping cream
  • 2 cups half and half

Chop celery, onions, and garlic into small pieces. Add 4 tablespoons butter or oil to soup pot. Heat oil or melt butter in pot and add in celery and onions. Cook them until tender for about five to six minutes. Then add the garlic, cook for about three more minutes or until you can smell the garlic.

Add the flour to the celery mixture while mixing constantly. (If you have ever made turkey a-la-king with leftover turkey meat, the technique is the same.) You can easily burn the contents of the pot at this point, so do not walk away. Heat for two more minutes.

Slowly add the venison broth and keep stirring until all the pieces of the mixture are floating. Add the salt, pepper, dried thyme and then the tomato sauce. ( I used leftover sauce with venison meat already in it.) Next, add the imitation lobster. Bring the soup to a simmer and simmer for ten minutes while stirring slowly.

After the soup has simmered ten minutes, turn off the heat and set up your blender. Pour some of the soup into the blender and puree it. Place the pureed soup in another pot and puree the rest in the blender. Return all soup to the first pot. While slowly stirring and with the heat on low, add the butter. After the butter melts, add the heavy whipping cream and the half and half.  Shut off the heat and serve it warm. Saltine crackers went well with it.

I hope you enjoy this meal.