I save bones from whatever meat I’ve cooked and most vegetable scraps in a bag in the freezer. When the bag is full, I throw it all in a large stockpot with a lot of water and bring to a boil (for clearer broth, don’t boil, but approach it; high simmer). I reduce to a simmer and put a lid on it, leaving it to simmer over 1-5 nights. I turn off the heat until the pot is just cool enough to pick up (usually 2-3 hours) and strain through metal funnels into glass jars. I’ll grab the mushy stuff with clean hands and squeeze it to crumble the bones and release any further liquid, discarding solids after they’ve been squeezed, and pour that liquid into the jars as well.

I also like throwing in raw chicken breasts to cook; the cooking chicken and broth have a good effect on each other’s flavor.