Inspired by my good friend Tina. This recipe is essentially hers, and recounted to the best of my recollection!
Seasonings I like to play around with, to balance the aromatics we added to the broth include: fish sauce, coconut sugar, and salt.
If you often need small amounts of broth to flavour other foods as you cook, I recommend freezing some of your broth in silicone muffin cups. Then pop the frozen pucks of broth out of the molds, and place in a ziplock bag to store in the freezer.
Broth that Gels:
Getting broth to gel is like the gold standard of broth making, but it doesn't happen every time. Your both will still be very nutritious even if it doesn't get all jiggly when it's cold. However, if you really want broth that gels, a few suggestions are: