My favorite recipe is one I learned from a Thai woman. It's called Khao Man Gai (not sure about proper spelling). I use a whole chicken, cut up, into a pot of tepid water with a bit of ACV. I put it on the stove on low, skim the foam off a long while later after it comes to a simmer. Then add garlic, ginger, peppercorns and pandan leaf (found at Asian food stores). I add these to taste, so not sure on exact measurements. For one gallon of broth, maybe 1-2 tsp. each of dried garlic, ginger, and peppercorns, and about 6 pandan leaves tied together in a knot. Add salt to taste. This is our favorite broth to drink by far.
Second favorite would be Pho (I think this is Vietnamese) beef broth. I can't remember the recipe, but it has spices like star anise, cloves, cinnamon. You can probably find a recipe online somewhere... maybe in Nourishing Traditions cook book or Broth (both by Sally Fallon).