We're all wondering it
Making your own bone broth begins with befriending your butcher and asking for soup bones. They'll know what you're talking about—those knobby knuckles and other parts of the animal that have enough meat and cartilage to melt into your broth. Just don't use marrow bones.
From there, you'll only need to skim the surface a few times between the start of the simmer and when you take it off the stove. When you're ready for that, strain the liquid through the fine-mesh sieve, leaving any solids behind. Don't be shocked by a small yield; you'll get a few quarts for your efforts.
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