"cybercat" > wrote in message
...
>I found some really nice bone-in chops, browned and braised them, as usual.
>Refrigerated the pot overnight and removed the fat, and there is all this
>rich brown broth left. I have mentioned that I have used it as the base for
>the sauce when I make pork and noodles (adding asian spices), but what do
>you all do with this?
>
> I froze it, same as I do the drippings from roasted chicken.

Base for spaghetti sauce.


--
Old Scoundrel

(AKA Dimitri)