Meat Broth

Name: Meat Broth
Ingredients: 2 pounds meaty beef bones; 2 pounds veal shoulder with bones; 2 pounds chicken or turkey parts; 2 carrots, trimmed and cut into 3 or 4 pieces; 2 celery ribs with leaves, cut into 3 or 4 pieces; 2 medium onions, peeled but left whole; 1 large tomato or 1 cup chopped canned tomatoes; 1 garlic clove; 3 or 4 sprigs fresh flat-leaf parsley with stems

9 ingredients

8 steps

Ingredients

2 pounds meaty beef bones
2 pounds veal shoulder with bones
2 pounds chicken or turkey parts
2 carrots, trimmed and cut into 3 or 4 pieces
2 celery ribs with leaves, cut into 3 or 4 pieces
2 medium onions, peeled but left whole
1 large tomato or 1 cup chopped canned tomatoes
1 garlic clove
3 or 4 sprigs fresh flat-leaf parsley with stems

Directions

1

In a large stockpot, combine the meat, bones, and chicken parts.
2

Add 6 quarts cold water and bring to a simmer over medium heat.
3

Adjust the heat so that the water is barely simmering.
4

Skim off the foam and fat that rises to the surface of the broth.
5

When the foam stops rising, add the remaining ingredients.
6

Cook 3 hours, regulating the heat so that the liquid bubbles gently.
7

Let the broth cool briefly, then strain it into plastic storage containers.
8

The broth can be used right away, or let it cool completely, then cover and store it in the refrigerator up to 3 days or in the freezer up to 3 months.