Making broth can be quick if you have everything on hand. The long part is just waiting for it to simmer, which you can be from 6-24 hours. You don't have to get marrow bones or sixteen chickens. You can just use whatever you have around. I roast a chicken or buy a roasted chicken once a week, that's what I use for stock.

When I'm done with the meat I put the bones in a pot with a halved onion, a halved head of garlic (I slice the cloves in half, leaving the skins on, so that I have two garlic head discs basically), a root of fresh burdock sliced into rounds, 1/4 cup of dried eleuthro root, 5 astragalus dried root shards, a chopped carrot, & toward the end some thyme, parsley, or whatever fresh herbs I have around. Then I cover it all with water, bring to a boil, skim off anything funky, cover & turn down to low for 12-24 hours. Ideally, I can crush the bones between my fingers, I know it's done!

Then I have delicious, immune boosting broth around for the week. I have a little half cup here and there for a snack. It's great to put in a thermos and bring on a march or have as a light dinner or for breakfast. If you haven't had broth for breakfast, you truly haven't lived.