In the old days, bones, leftover bits of meat, and vegetable scraps were saved over a week of meals to make broth—out of frugality and necessity. It’s still entirely possible to make it this way, especially after roasting a big chicken or the Thanksgiving turkey.
Choosing your bones. Look for soup bones rather than marrow bones. For beef that means knuckle bones, neck bones, feet, and anything with joints. For chicken, look for the carcass left after the sellable cuts are removed—and don’t sleep on the feet, which create the most gelatin-rich broth you can find. They don’t add much flavor, so mix them with other bones.
Vegetables & aromatics. Peeled onion, carrots, and celery are the classics in all of my broths. Tomato, garlic, parsnips, mushrooms, and fennel are great flavor boosters too. Herbs like parsley, oregano, and thyme—and spices like turmeric and ginger—all make great additions.
Salt & water. Sea salt adds flavor and trace minerals; add it at the end so you don’t oversalt as the broth reduces. Use clean, good-tasting water—a simple filter usually turns subpar tap water into good broth-making water.
Quality matters. Go for grass-fed, grass-finished beef and pasture-raised chicken whenever you can. When in doubt, buy from the farmers’ market and get to know your farmers—you’ll get the best local food around.