This is a staple for all sorts of recipes. The quantity of broth depends on how much water you add to the recipe and how long you let it simmer/evaporate (the longer the richer the results). If using raw meat you can roast in the over first before simmering in water. Fell free to add the herbs and spices of your choice.
Put all the ingredients in the largest pot you have and fill with cold water
Let simmer for a few hours
Allow to cool and strain through a sieve
Refrigerate the resulting liquid
Later you can remove the fat deposit on top
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