I've been making my own broth for quite some time now, and it's very easy! It might take some time to save up enough scraps to use, but it tastes so much better than store-bought (and better for you!). Depending on how much you reduce your broth and how much scraps you save, I've made 5-7 cups every 1-2 months.
What I use:
1) Chicken bones: Well, obviously. I roast a whole chicken about once/month and save the bones and skins (it adds flavor) in a freezer bag and store until I'm ready to use. You can also just save the carcass from a rotisserie chicken.
2) Vegetable scraps: I save the ends and peels of carrots, the ends of celery, and the ends of onions that I would normally throw away. Avoid using vegetables like brussels sprouts, broccoli, etc as they can be bitter. I also save the ends of garlic cloves (where the root was) and the very tiny cloves of garlic that I don't like to peel. Just like with the chicken, place in a freezer bag and store until ready to use.
3) Herb stems: I use fresh herbs fairly regularly, and the stems from the fresh rosemary and thyme have great flavor. I also use the tiny fragments at the bottom of my jar of bay leaves.
How to Make:
1) Empty out all the bags of bones/scraps in a stock pot, fill with enough water to cover, and simmer uncovered for several hours, stirring occasionally (depending on how concentrated you want it, the longer it goes the more flavor you have).
2) I use tongs/a slotted spoon to remove all the bones/large scraps first. Strain through cheese cloth or a very fine mesh sieve into another pot or large bowl. Cool at room temperature until just warm then place in the fridge overnight to cool completely
3) Skim any fat off the top (sometimes I save this to freeze and use instead of oil/butter in cooking). I did leave a bit of fat in the remaining broth
How to Store:
1) Pressure canning: I've never done this so I would do some research before trying, but it is a great solution for long-term storage up to 1 year
2) Refrigerator: Store in an air-tight jar or container for up to 1 week
3) Freeze: I pour the broth into ice-cube trays then place in freezer bags to use as needed. I also have a tray that can store 1 cup portions that are great for making soup. Store up to 2-3 months.
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