For homemade broth, use a large pot so all the ingredients fit comfortably. Add the chicken carcass to the pot, then add all the other ingredients—peel and chop the vegetables first. Don't discard the green part of the leeks or the celery leaves. Add the bay leaf, the salted pork backbone bone, and the beef shank. Once everything is in, cover with water.

Season with black pepper and 1 tablespoon of salt. Bring to a boil, then reduce the heat and simmer for at least 1 1/2 hours, until you have a rich broth.

Skim off any foam from the surface as it cooks to keep the broth clear. Use a ladle or skimmer to remove the foam. When cooking is finished, strain everything to get the flavorful liquid.

If you're short on time, you can use a pressure cooker and cook for 40 minutes under pressure. However, slow simmering is always best. Once cooled, the broth can be frozen for later use.

NOTE: You can also add a small meatball (see my blog section on meatballs for broth), or regular meatballs, which make it easier to serve and add more flavor to the broth.

Instead of the chicken carcass, you can use half a chicken and a piece of stewing hen, plus a handful of chickpeas. You can then use the cooked meat to make croquettes.

In the past, and sometimes still today, people would add chicken necks, feet, and even combs—nothing was wasted. The broth would be simmered for two or three days, adding more water as needed, depending on the amount of ingredients. The result was a delicious, hearty broth, perfect for cold winters.