Start with a gentle simmer
A quiet simmer extracts flavor without turning the broth cloudy. Add cold water to the pot, bring it just to a boil, then lower the heat so only a few bubbles break the surface.
Onion, carrot, celery, garlic and a few herb stems make a steady base. Keep the seasoning light until the broth is finished, especially if you plan to reduce it later.
Keep the flavor balanced
For vegetable broth, simmer for about 45–60 minutes; for poultry bones, allow a few hours. Long cooking is not always better: delicate vegetables can become dull if left too long.
A Parmesan rind adds savory depth to a vegetable or chicken broth. Remove it before straining, and taste before adding salt because cheese and store-bought ingredients can already be salty.
Cool and store safely
Strain the broth and cool it promptly in shallow containers. Refrigerate within two hours, use within 3–4 days, or freeze in measured portions for up to a few months.
A thin layer of fat may set on top as the broth chills. Lift it off for a lighter result or stir it back in for extra richness.
