Get a big bowl and a strainer. Pour the broth through. Catch all the solids. Those bones and veggies have done their duty. They are now retired. Throw them away without ceremony. (Or compost them if you’re fancy. I just apologize to my garbage disposal.)
You’ll be left with a golden, wobbly liquid. That’s your treasure. Let it cool on the counter. Don’t panic if a layer of fat forms on top. That’s fat cap, aka “flavor insurance.” You can skim it off or stir it back in. I leave it because I’m lazy and it’s delicious.
