Preparation

• Position a rack in the center of the oven and heat the oven to 450°F.
• In a large roasting pan, toss the herb sprigs, carrots, celery, and onions with the oil, 2 tsp. salt, and a few grinds of black pepper. Spread into a snug single layer. Roast, stirring twice, until the vegetables are tender and browned in spots, about 40 minutes.
• Transfer everything to a 6-quart heavy-duty pot, add 3 quarts cold water, and bring to a boil. Turn the heat down and simmer gently, uncovered, for 30 minutes.
• Add the wine and simmer until the broth is reduced by about one-third and has a full vegetable flavor, 20 to 30 minutes more. Season to taste with more salt, if necessary.
• Strain the broth through a fine-mesh sieve lined with damp cheesecloth or a coffee filter into a clean container, pressing gently on the vegetables to extract as much liquid as possible. Discard the solids.
• If you are not using the broth immediately, let it cool, then cover and refrigerate or freeze.

Make Ahead Tips

The broth can be refrigerated for up to 3 days or frozen for up to 3 months.