Bouillon

Once cooked and cooled, store homemade bouillon in an airtight container in the refrigerator. It can also be frozen in ice cube trays for convenient portions.

Skim off any fat that rises to the surface for a clearer, lighter broth.

For richer flavor, roast bones and vegetables before simmering.

Strain the bouillon thoroughly to remove any solids.

Soups and stews

Risotto and other rice dishes

Sauces and gravies

Braised meats and vegetables

Over-salting during cooking; remember that reductions will concentrate the saltiness.

Simmering too vigorously, which can make the broth cloudy.