Hello all! I'd like to start making homemade broth per Marcella Hazan's recipe, which suggests that I cook 5 lbs. of a variety of meats along with some vegetables for 3 hours. She doesn't explain what I might do with 5 lbs. of cooked meat once I finish this process. Any suggestions? Since there is no salt and no browning of the meat in advance, I can't imagine it would be too tasty to eat as is!