The first thing you need to do is get a professional soil test done, perhaps via your local extension service. You should not be applying phosphorus loaded products without making sure that your soil isn't already stocked full of phosphorus. Most of the common garden fertilizers have plenty of P in them. P is quickly becoming a soil contaminate, with so many people over applying 'bloom boosting' fertilizers with out proper testing.

Sorry to be so late responding. I appreciate all of the advice. My e-mail has been acting up so I didnâÂÂt get any notifications and forgot to look here. I thought of cooking it outside just to keep the odor out of the house. Using the garage isnâÂÂt practical with our house design. It turned out not to be a problem inside. I think that I've cooked it a higher temp in the past - often a vigorous simmer instead of barely a simmer. Much better broth quality with the lower temp. Grainlady, the homemade boullion cubes looks great! IâÂÂll remember that for the future. Ajsmama, the bones are from the half cow that I purchased last summer. Since most people donâÂÂt want them, I suspect I can get more from the processor quite inexpensively. I love the effect of the parboiling. I put the bones in a stockpot, then covered with cold water. My stove brings this to a boil in a few minutes. After a vigorous 3 minute boil, all kinds of crud surfaced. I rinsed the bones, then roasted them, and made the stock as usual. There was almost nothing to skim during the stock making and the stock tastes wonderful. I probably didnâÂÂt cool the stock as quickly as I should have, but it was all down to room temperature within 30 minutes from removing it from the stove, and straight into the fridge. I wish IâÂÂd thought to use the blue frozen packs as we have a ton of them. I sadly ended up losing half of my bones before I started, so made this on top of the stove. Fortunately itâÂÂs easy to maintain a bare simmer on that stove. I found that the pan from my 24 quart roaster fits perfectly in my prep sink. We filled the sink with ice and water so that it came up around the sides of the pan; then strained the stock into the pan & stirred to cool. Since my stock was very concentrated, I also added ice directly to the stock, about 2 trayâÂÂs worth. This was a mistake, as I did lose the visible gelatin. It still tastes good, but I certainly won't dilute if at all when drinking.

Curious what you mean by just broth. Or do you mean boneless chicken parts. Or do you mean canned broth. I make a vegetable stock all the time using vegetable scraps. Both ends of a large onion and the first outer ring with the skins, top and bottom of a whole celery, a couple whole carrots, (they are cheap), parsley stems. Peppercorns, coriander seed, a couple bay leaves, thyme...i usually have green leek tops. I like cilantro stems for that zip-zing. Like Lindac mentioned, poaching your chicken makes a nice delicate broth full of flavor. Using bones gives a much better flavor but still good by poaching with veggies and no bones. Poach chicken in the veg stock, remove when done, let cool while simmering the broth and preparing the soup veggies. Veggie stock just takes 45min-1 hour. Strain stock, (chicken-n-rice soup?), add rice and cook in broth till tender, then add your fresh saute veggies and chopped chicken. It is a very simple clear broth soup. A classic 'ladies lunch' soup in NYC. Light, not fatty. Usually a garnish of parsley and a slice of lemon. Chive sprig, lol.

My White Ghost Euphorbia started the rotting process this winter. We received so much rain in California. There may be spots you can save. I see a couple arms that could be cut off. The main trunk is thru you have rot at the base. Any area that looks good no rot cut those areas off with a very sharp clean knife. Keep a cup of warm water by. Euphorbias have a white goo that comes out when cut. This goo is toxic so keep away from skin and mucous membranes. Wear your PPE:). When you cut a piece dip into the warm water this will stop the goo from seeping out. Once you've cut and saved everything you can let the pieces callus over. Keep the cuttings in a very dry shady spot, zero humidity. So they can scab over without fungus issues. This callusing period can take a couple weeks. Once a hard scab has formed you can replant into a fast draining mix. A mixture of 50% perlite with 50% C&S soil is fine. From what I can see in the pics your mix looks pretty good:). Now here comes the waiting period. Patience is truly a virtue especially when waiting for Euphorbias to throw out roots. This can take months and I really mean months. I cut the rot off of my Euphorbia in February still no roots, but it's fine. Don't worry if there is no rot left on the cuttings they will shoot out roots eventually. So don't bother checking for roots everyday every week for that matter:).Constantly lifting and checking for roots will slow the process down. During this time no water till roots and keep in a shady or well lit area. Just no harsh sun. You will fry your rootless plant.You will know when roots form. All of a sudden the plant will perk up. Once roots form you can water and start acclimating the plant to sun. Goodluck:).