Down to the Bones

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I put one package of chicken (4 or 5 bottoms), 1 package of chicken bones, a handful of pipeklach (giblets), and a few pieces of flanken (when I have them). I also put in celery, lots of carrots, onion, zucchini, parsnip, turnip, dill and parsley, and whole black peppercorns. Oh, and of course, salt! (Once in a while, I add leek.)

—Faigy Grossman

Turkey necks, 1 whole chicken — bones, meat, and all (no skin besides for on the wings; I leave those!), carrots, celery, parsnip, celery root, sweet potato, zucchini, parsley, dill, and sea salt.

—Rorie Weisberg

Beets, onions, sweet potatoes, celery, zucchini, dill, parsley, 2 strips of flanken, and about 8 chicken bottoms. I have to use about 6 onions because everyone in my family wants one!

—Naomi Nachman

Usually 2–3 chicken breasts with skin on (I put them into a mesh bag), 1 large white onion, 2–3 carrots sliced in wedges, 2–3 stalks celery, 1 large squash, 1 parsnip, 1 turnip, 2 cloves garlic, dill and parsley in a mesh bag, kosher salt, black pepper, onion powder, garlic powder, and 3 Tbsp of Osem chicken consommé powder.