homemade chicken buillion
johnu - if you generate lots of broth anyway, you may want to try what i do, about once a year, usually in the winter. i get a huge stock pot, stuff it with chicken backs, necks, and sundry bones which come quite cheap, boil it up for about an hour or so, and strain. then i reduce it till, well, quite a bit, until the color becomes rather dark. the more you reduce it, the better. this produces a quite rubbery gelatin, which i cut into cubes, toss into a zip lock bag, and toss into the freezer. over the succeeding months, it becomes freeze dried, as the water content moves to the outside of the cubes and becomes frost, which you can shake off. this keeps me in chicken bullion(?) for a year or more. it's as convenient as any commercial product, tastier, and doesn't have any salt, msg, or other "flavor enhancers". a little project for a rainy morning.
as an little addenda: i sometimes (when i have the freezer space) keep 1 or more large zip lock bags into which i throw my onion skins, carrot ends and skins, celery leaves and ends, mushroom stems and the occasional piece of tomato. when enough are accumulated, they go into my next stock reduction project.
thinking about it, the above stock gets "quite dark" chiefly due to the onion peels, etc.