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Add the chicken and beef bones to a large stock pot.
Fill the pot with water until the bones are fully submerged.
Add the carrots, celery tops, leeks, shiitake mushrooms, thyme, bay leaves, garlic, and onions to the pot.
Bring the pot to a simmer and let it cook on low heat until ready to serve, around 8-12 hours.
Remove the large items from the pot using tongs.
Season the broth with salt to taste.
Strain the broth through a sieve to remove any remaining solids.
Portion the broth into containers and freeze for later use.