Yes. But I've only ever tried those cubes with boiling water added. They are too salty.
Aha - ok, "cubes" are not "broth"
So here is my technique. I"ll start with chicken broth which is the easiest. Note i'm no professional chef - so if you are a pro chef, please do not lambast me
This will be for a 'light' broth
1) Get deboned chicken carcases, or dark meat chicken (wings, thighs, drumsticks) including skin. Say 1kg
2) Put in a large pot with about 2l of water
3) Bring to the boil - let boil for about 3-4 minutes
4) Dump all this water and remove the chicken from the pot
5) Clean the pot of any residue/scum and re-fill with fresh water 3-4l or so.
6) Wash the meat. No, not with soap! Run the tap and pass each piece of meat under it while rubbing all over with your fingers to remove any residues/scum/sinues etc. Place each piece in the fresh pot of water after cleaning.
7) As you seem to not like salt, you can leave this out for now, or just add a small bit - maybe a tablespoon. You can always add more later
8) Add aromatics. This is a personal choice, but an onion cut in half, carrots, celery, bay leaves, whole peppercorns. It is up to you, or you can leave them all out if you like it plain.
9) Bring to just below a rolling boil, then put the heat on low. Not super low, but if your stove dial goes from one to 10, put it on 2. A low simmer
10) simmer for about 2-3 hours with the lid on If any scum forms on top, spoon it off.
11) Strain the broth out into a container. You can save the meat for something else - or feed it to your cat.
12) Let the broth cool down to room temperature - then put it in the fridge overnight.
13) In the morning, the fat will have solidified on top, you can scoop this out and either discard it or use it for cooking (it is delicious).
What you now have is "broth". It may be a bit murky - it can be clarified further, but that is a whole other story. Google 'consommé' if youa re interested in that, but it is extra work and involves using eggs whites.
