Broths & Soup Stocks
Soups, Sauces, and Gravies are only as good as the broth you use in them.
Here are some excellent broths that can be frozen until you need them. You just can't get the real deal in a can. But if ever brothless, Magi brand Bullion diluted in water is still better than (or makes a great addition to) canned broth, just follow package directions.

Vegetarian Veggie Broth
In a Soup Pot bring 4 washed but not peeled Carrots, 4 Celery Stalks including leaves, 4 Onions cut into halves, 2 Parsnips washed but not peeled, and enough Water to cover to a boil.  Skim off gray foam, reduce heat to simmer, add Salt, Sage, and plenty of Cracked Pepper.  Cover and simmer 2 hours.  Strain and discard Veggies.  Taste for richness and add Magi Vegetable Bullion if not rich enough.

Beefy Beef Broth
In a Soup Pot bring; a fatty piece of Stewing Beef, 2 Carrots washed but not peeled, 2 Celery Stalks with leaves, 2 Onions cut in halves, in enough Water to cover; to a boil, then discard Water.  Fill pot with fresh Water, and add 3 Bay Leaves, 1 teaspoon Sage, Salt, and plenty of Cracked Pepper, bring to a boil and skim off any gray foam, then reduce heat to just simmering, cover and cook 4 hours.  Strain Broth and discard Meat and Veggies, the flavor will have gone out of them and into the Broth.  Taste Broth for richness and add Magi Beef Bullion if not rich enough.  Store in freezer until needed.

Chinese Chicken Broth
In a kettle bring 1 chicken cut in quarters & enough water to cover to a boil, then discard water.Bring 3 quarts of fresh cold water to a boil and add the blanched chicken. As soon as it reaches a boil again, turn down the heat to maintain the lowest possible simmer, and cook for 4 to 5 hours.  Cool the chicken in the broth, then discard the chicken.

Vietnamese Chicken Stock
Place 3 to 4 pounds of chicken parts, 1/2 inch of ginger root peeled and sliced, 2 scallions cut in half, 4 peppercorns, and 7 pints of cold water into a heavy pot and bring to a boil. Immediately reduce heat to simmer and skim off gray foam until clear. Once chicken has cooked for 1/2 hour, remove chicken meat to use in recipe but return bones to cook in stock for 3 to 4 hours.

Maggie's Chicken Broth
In a Soup Pot bring 1 Chicken cut up including skin, 2 Carrots washed but not peeled, 2 Celery stalks with leaves, 2 Onions cut in halves, 1 Parsnip, in enough Water to cover, to a boil, then discard Water. Fill pot with fresh Water, and add 3 Bay Leaves, 1 teaspoon Sage, Salt, and plenty of Cracked Pepper, bring to a boil and skim off any gray foam, then reduce heat to just simmering, cover and cook 4 hours. Strain Broth and discard Chicken and Veggies, the flavor will gone out of them and into the Broth. Taste Broth for richness and add Magi Chicken bullion if not rich enough. Store in freezer until needed.