That’s fantastic! Homemade broth without chemicals is truly the best. Here’s a detailed guide to making the most flavorful, natural broth you’ve ever tasted:

Ingredients (adjust to your preference):

• Bones/Meat:
  • Chicken carcass (roasted or raw)
  • Beef bones (marrow, knuckle, or oxtail)
  • Pork bones
  • Fish bones (for fish broth)
  • Or a combination
• Aromatic Vegetables:
  • 2-3 onions (quartered)
  • 2-3 carrots (roughly chopped)
  • 2-3 celery stalks (roughly chopped)
  • A few cloves of garlic (crushed)
• Herbs and Spices:
  • 1-2 bay leaves
  • A few sprigs of fresh thyme or rosemary
  • Whole peppercorns
  • Optional: parsley, sage, ginger, star anise
• Water: Enough to cover the bones and vegetables
• Apple cider vinegar: 1-2 tablespoons (optional, helps extract minerals from bones)

Instructions:

1. Roasting (Optional but Recommended):
   • For beef or chicken broth, roasting the bones first deepens the flavor. Place the bones on a baking sheet and roast at 400°F (200°C) until browned, about 30-45 minutes.
   • You can also roast the onions, carrots, and celery for added flavor.
2. Combine Ingredients:
   • Place the roasted bones (or raw bones), vegetables, herbs, and spices in a large stockpot.
   • Add the apple cider vinegar (if using).
   • Pour in enough cold water to cover the ingredients by about 2 inches.
3. Simmer:
   • Bring the water to a gentle simmer.
   • Reduce the heat to low and let the broth simmer for:
     • Chicken broth: 3-4 hours
     • Beef or pork broth: 6-8 hours (or longer for richer flavor)
     • Fish broth: 45 minutes to 1 hour (cooks quickly)
   • Skim off any foam or impurities that rise to the surface.
4. Strain:
   • Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander.
   • Discard the solids.
5. Cool and Store:
   • Let the broth cool completely.
   • Store in airtight containers in the refrigerator for up to 4 days or in the freezer for several months.

Tips for the Best Broth:

• Use Cold Water: Starting with cold water helps extract more flavor from the bones and vegetables.
• Gentle Simmer: Avoid boiling the broth, as it can make it cloudy and bitter.
• Skim Regularly: Skimming off the foam ensures a clear and clean broth.
• Don’t Over-Season: Add salt and pepper at the end, after straining, so you can control the seasoning.
• Use Fresh Herbs: Fresh herbs add a brighter flavor than dried herbs.
• Get creative with vegetables: Leeks, parsnips, and mushrooms also make great additions.
• Gelatin Rich Broth: for a gelatin rich broth, chicken feet, and beef knuckle bones are excellent additions.
• Fat removal: after the broth has cooled in the refrigerator, the fat will solidify on the top of the broth. This fat can then be easily removed.

Enjoy your delicious, homemade broth!