I have been drinking bone broth almost daily for almost 5 years now. I feel that it has had the most positive impact upon my personal health compared to all the other components of my diet and supplement intake. If I could recommend one addition to everyone's dietary food regimen it would be the addition of bone broth. It is rather easy to make and can lighten your grocery bills a bit. Instead of actually giving you a recipe I will just provide you with some suggestions on how to source your broth ingredients and make it taste good.
A good broth starts with a good base, which is the bones. I source my bones from local meat processors or farmers that sell chicken or beef. They usually have so much of it that they will just give it to you or charge you very little for it. A good place to start looking for a bone source would be to see if you have a local Westin A. Price chapter. People in these groups follow strict guidelines of what they feed their animals. You can also talk to the guys behind the meat counter at your local health food store and see if they hold onto any of the extra parts that aren't sold in the counters. A lot of times restaurants have them hold onto organs and bones. Any bones will do and worse case scenario you can use chicken wings. They are relatively inexpensive but make some very flavorful and rich broths.
Once you have gotten your bones I would recommend washing them with water and then roasting them slightly in the oven. Roasting the bones adds a more complex flavor and I would say superior flavor to most broths. It will darken the end result so if that is not a problem I would say yes to roasting the bones every time. Beef bones are usually lightly covered with tomato paste. This adds a sweetness and more color to your broth. I find it unnecessary unless your are going for a more "classical" style of broth.
Remove the bones from the oven and place into your large pot of water. I like to add onions, celery, and carrots to every broth that I make. It provides more nutrients and flavor. If you add them at the very end it will create a more noticeable change in the taste than if they are cooked for 12 plus hours. Any spices, seasonings, or herbs can be used as well. If your store carries it, fresh ginger, burdock root, or turmeric are a great addition to any broth. Be creative. Think of a dish that you like to eat and what is used in seasoning that dish. All of that can most likely be turned into a broth. Always add some type of acidic liquid to your broth. This helps leach the nutrients from the bones. I usually use a tsp of lemon juice or apple cider vinegar. Broth should be cooked for a long time, at minimum 12 hours but ideally more like 24 hours. It will provide your house with a pleasant aroma for a full day!
Having broth available at all times is the greatest tool for any chef in their kitchen besides their knife and intellect. It is unbeatable in adding flavor to any and every dish imaginable. It ups the "love" factor that people taste when they try your food. If at all possible avoid store bought broth. It is not even close to the same caliber as home made broth and I would argue that it is just as bad for you as all the other overly processed foods on the shelf. Dead on arrival is how I like to term it. No life force what so ever. Stick to the REAL stuff!
The blog Nourished Kitchen is a good place for more broth info as well as the new book Nourishing Broth: An Old-Fashioned Remedy for the Modern World, which I highly Recommend purchasing as well as all of her other books.