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Blanche bones with salt water for few min, then rinse thoroughly to remove impurities
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Sear meat on in a pot with hot oil, remove meat and add water after fond established, scrape pan to release the fond
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Aromatics can be seared, roasted or added straight into broth
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Add bones into pot
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Add water to slightly cover bones
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Bring to a soft simmer, periodically skimming foam
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Add a small amount of salty seasonings
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Stagger addition of meat toppings, monitor their internal temps and take out when done to prevent overcooking (5 min increments)
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Simmer for 1-4 hours, never letting the water boil
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Bloom spices in oil and add to broth in the last hour
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Adjust to taste (2 salty : 1 sweet ratio, msg seasonings)
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Strain broth and set at room temp to cool
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