Method for All Broths

In a large pot, combine major ingredients, seasoning, and cover with cool water. Gently bring the liquid to a simmer, skimming as necessary.

The process of blanching the meat or poultry before making a broth will help to remove the impurities. 

Avoid a hard boil when cooking broths, vigorous boiling causes the fat and impurities to be mixed back in, thereby clouding the broth.

Add the remaining ingredients and aromatic ingredients at appropriate intervals. Simmer until flavor, color, and body are fully developed. Since the cooking times vary widely, consult specific recipes for guidance.

Taste the broth from time to time as it simmers to be sure that it is developing properly and make the correction if necessary. For example, if the bouquet garni is too powerful, remove it. If there is a lack of rich, roasted flavors, add an onion Brûlé. If you lack color and like to have a more golden color, add a tomato finely diced along with an onion brûlé and continue to simmer for a good hour.

Final seasoning and flavor adjustments, however, are generally done after the major flavoring ingredients have given up their maximum flavor. Meat and poultry should be cooked until fork tender.

Fish, shellfish, and crustaceans should be simmered briefly until just cooked through to perfection. Vegetables should be cooked until extremely soft but not cooked into shreds.

To strain the broth, use a ladle, and do not pour the liquid out of the pot. To keep the soup clear, first lift the meat, chicken, or seafood and vegetables from the broth before straining. Line a sieve or colander with rinsed doubled cheesecloth or use a double fine-mesh sieve.  Skim as much fat from the surface as possible before garnishing and serving or before cooling and storing quickly.

Bring the broth to a gentle boil, garnish as desired and serve immediately. If the broth has been cooled, lift away any congealed fat and return the broth to a simmer. Prepare and heat the garnish and serve immediately.