what to do with MORE homemade meaty broth?

It's freezing here and I bought a large quantity of chicken backs and pork spines to make broth. It also brings with it a good amount of meat- not enough to center a meal around, but definitely too much to just feed to the dog as a snack.

While I respect the importance of hydration, and do love keeping warm, I'm a bit overwhelmed at the amount of "warming slop" we are eating. Congee, grits, polenta, oatmeal, sooooo much soup. Homemade ramen last night was rather impressive, but.... I'm running out of ideas.

I have another batch of chicken backs in the slow cooker right now. My plan originally was grits with some veggies in it, but I'm not sold 100%. Anyone have any good ideas beyond the basic warm slop for this meaty broth?

Could you just can it, so as to save it for later use without feeling rushed or needing precious freezer space?  I make bone broth from every animal I "do"....something like a deer will produce several quarts.  I use it for everything...soup, stew, chili, curry, etc....just replace the water with broth.  For that matter I save the water when I cook veggies, too (especially since we are filtering the water so there is more value and expense in that water)....I use this veggie broth similarly, even to cook things like rice or potatoes in....

That's a really good idea i never would have thought of, thanks! Will investigate water bath canning soup (as in dont have a pressure canner). You got me pegged-- no freezer space, ever!!!

I love chicken and rice, Dirty Rice (cajun dish), chicken and dumpling, etc.

Maybe the broth can be strain to get enough meat for so of those kind of recipes.

Mmm dumplings i haven't made that kind of dumpling yet, good call!!