1) Forage thru the fridge and kitchen to see what you have to make a broth. Put it all in a large pot, top up with water, then simmer for about an hour or so, til the flavour mingles. Strain off everything except the liquid.
For my green broth, I used:
-After roasting a poussin (small chicken), I had the remainder, which I used as the main base of the broth. I put this entirely into the pot, then everything else, water last.
-A large bunch of fresh herbs thyme, rosemary,rosemary, stems, leaves and all, just put all of it into the pot (it will give flavor and will be strained off, so adding the stems only add flavour)
-another large bunch of fresh cilantro, added all of it after taking off the roots. No need to chop, just throw it in
-whole coriander seeds (2 tsp or so), whole peppercorns (just a few maybe 4), whole black cumin seeds (maybe a tsp)
-4-5 baby carrots, whole
-remainder of a whole onion, about 1/4 cup of onion, left as is, including a little bit of the dry skin (remove if you like, but it will just be strained off later)
-package of baby spinach, after about an hour of simmering the broth, to add color, vitamins and flavour. Also, as I had it already, was a few days old so needed to be eaten or go bad anyway. It really added a great flavour with the fresh herbs, and I will definitely add this on purpose again to any broth next time! The fresh cilantro leaves also added a wonderful flavor and slight green colour.
Enjoy! Hopefully you can eat more than this,). But it is good. At the end, after straining, and returning the liquid to the pot, I added a few drops of tabasco, a few drops of Worchestershire sauce (spelling!), black pepper, and sea salt, til it was perfect. Lots of flavour, not too spicy. The tabasco was perfect. The Worchest. Sauce just adds a little flavour.
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