Earlier this week I made a huge pot of chicken stock. I'd covered the broth and put it in the fridge and meant to de-fat it the next morning. But that didn't happen! I ended up leaving the broth in the fridge for 2 extra days. It was a beautiful broth so I scraped off all of the fat and double strained it into a large stock pot. I brought it up to a boil and removed all of the "scum" which is actually all of the impurities. As the boil rolls, you may find some more impurities, but you can discard the foam. You'll be left with a clean broth.
I boiled 1 1/2 bags of wide Pennsylvania Dutch noodles and set them aside. Next, I melted 1 stick of butter in a large pot, added 1/2 C flour and 7 C broth. I added 1 C milk and cooked it so it was a nice sauce. You do this by whisking constantly until it boils. Let it boil for 1-2 minutes. Then, I added the noodles, some leftover meatballs (about 10 pre-cooked, frozen) and 1 package of frozen peas. Mix together in the stock pot and pour into 2 large pyrex dishes. I covered the top with breadcrumbs and cheese and baked for 1/2 hour at 375. Easy 1 pot meal.
Since I already had everything this was practically a free meal. I bought the noodles on sale for $0.98 each and used 1 1/2 bags ($1.50.) The peas were about 1 dollar and let's say the meatballs were worth two dollars (probably less) so that's $4.50 for 2 large trays of food. One can be frozen or given away. This meal is packed with protein, minerals, and essential vitamins and you know how I feel about the benefits of bone broth!