When you are ready to make your broth, place everything into a large stock pot, fill with cold water and cover. To ensure that all bacteria are destroyed, it is important to initially bring your stock to a rolling boil for a few minutes before reducing the temperature to a simmer. This stock can simmer for days without health risks, but you should remove the bones after 2-3 hours.

After your stock has simmered for an hour or so, take a taste. This is when you should make any necessary additions. Keep in mind that your stock is only the basis of the soup you will create later. You want your stock to have a rich, complex flavor. Bay leaves, salt, pepper, onions, garlic, parsley, tomatoes are all good flavor additions, depending on how you will be using your broth later.

Once your stock has achieved the flavor you want, you will pout it through a strainer and then through a sieve or cheesecloth to remove the solids. The resulting broth must be cooled and stored to prevent bacteria growth. The broth can be stored for a few days in the refrigerator or frozen for several weeks. It is a good idea to package the broth into useful serving sizes. Quart-sizes freezer bags work well. If you have the time and interest, canning is an old-time favorite (and it looks great on those pantry shelves!).