im interested in broths

>>9246466
The standard recipe is very simple:
8 lbs bones & meaty scraps
1 lb mirepoix
4 quarts water.

Simmer gently. Figure about 3 hours for poultry, 8 hours for red meats. If you have a pressure cooker you can do it in roughly 1/3 the time.

>>9246466
Ramen pork broths are pretty God tier. But they're really time consuming.

Ex:
https://www.youtube.com/watch?v=yfEUwNQTXwU
and
https://www.youtube.com/watch?v=9WXIrnWsaCo

Seafood broth is pretty good. Just a bunch of shells and veggies to make.

>>9246466
Make some pot roast, chicken or beef, but use a cut with bones in it. Save the bones and the scrap bits of vegetables you used(onion skins, carrot ends, potato eyes/peels, ect.) throw that all back into the pot and cover them with water. Tie up some peppercorns, sage, bay leaves, and thyme into a cheesecloth bag, or just throw them in. It makes it easier to strain them out later. Bring it to a boil and add salt, tasting the broth and adjusting the amount of salt accordingly. Once you have that down, reduce the heat, cover, and simmer for 4-8 hours. Then strain everything out, use a slotted spoon for the big stuff and pour it through a sieve for the small stuff. You now have stock.

bump for more if anons have

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75KB, 899x720px

>guy asks for broth
>everyone gives him stock recipes

>>9247158
Just replace bones with scraps of meat and skin, that's really the only difference.