it's excellent for deglazing pans as a way to make a quick, even more flavorful reductions/sauces. in other words, when you are done searing meat in a pan, remove the meat and leave the pan on the heat. Toss in a cupful of bone broth and scrape the pan. (Don't do this if you have burnt the bits in the pan, then it will only taste like burnt liquid. you're looking for browned bits). Then if you like to get more complicated with that you can add other flavors and continue to reduce. For example you could add mushrooms, herbs, spices, a splash of wine, heavy cream, etc. reduce a bit and if you want, strain for a smooth sauce.

You can also reduce it (boil the water out to achieve a more concentrated flavor and somewhat thicker consistency) and flavor it to make a sauce, exactly like above but without deglazing a pan.

you can use it to replace water in cooking anything you might want to give an additional meatier flavor, like certain vegetables. I find this to be a bit of a waste of perfectly good broth though, but you could do it.

You can add a bit to ground beef or pork while cooking to make the flavors of those meats less one dimensional.

If you're making say a tomato sauce, you could add some stock into there to give it an added punch.

Lastly, if you get really good at making stock, you can make a consomme, which is basically a stock that has been strained, then cooked again with more meat and veg and clarified with egg white. Consomme is delicious with incredible flavor and in the summer you can even serve chilled consomme as chilled gelled cubes!

Soups and stews mostly. I love using broth with cream for soups (if you do dairy).

Also... 'gravy' made with coconut flour, butter, broth.

You can also boil the broth down to a syrup and use it as a pan sauce... add a bit of butter if you do that... MMMMMM

I make lots of curries, and usually use (roughly!) 2 parts coconut milk to 1 part broth. Nearly anything you add water to while cooking, you can use broth instead.

Sounds like it would be a nice way to spice up scrambled eggs. We make "pappa al'pomodoro", you add tomato pulp to the egg and keep stirring though serve fairly runny. Kids usually loves this........with bone broth better !! I think I'll try it.

I make mine using chicken backs from Whole Foods and a couple of marrow bones. I don't take the meat off and just let it cook until everything falls apart and the bones are soft. Occasionally I'll add veggies (celery, garlic, onions and left over herbs stalks, mainly) to add additional depth to the flavor.

You'd be surprised by the volume of meat that comes off those chicken backs!

After cooking, I remove the bones and veggie stalks, add lemon or lime juice to give it a salty flavor, and then portion it into 1 C containers while still hot. I stir the mixture to keep the nutritional proportions consistent ;)

I've found one of these hearty broth servings, with a fried egg, are a perfect and yummy breakfast.

I just posted a recipe for Pork & Greens here. Don't judge it by the bad picture. My camera died, so I'm left with only my camera phone. I've fed it to a number of people and they always go back for seconds, so it has to be at least decent. It's my favorite dish to use up bone broth as it takes 2 cups and I usually have a number of jars in the fridge that need to get used before they go bad.