Homemade meat broth
This is an all-purpose broth that many Italian cooks keep on hand as a base for soups and for adding to stews and other dishes.
Portions: Makes about 10 cups-2.4 l
- 1 organic, free range chicken, about 3 1/2 lb/1.6 kg
- 4 beef marrowbones, about 1 1/2 lb/680 g total
- 3 carrots, peeled. halved lengthwise, and cut crosswise into 2-in/5-cm pieces
- 3 celery ribs, with leafy tops, cut into 2-in/5-cm pieces
- 2 yellow onions, quartered through the stem end and each quarter stuck with whole clove
- 1 tsp black peppercorns
- 6 flat leaf parsley springs, coarsely chopped
- 5 qt/4-7 l water
- Kosher or fine sea salt
Put all the ingredients except the salt in a large stockpot. Bring just to a boil over medium-high heat, removing any foam that forms on the surface with a skimmer. Reduce the heat to medium-low and simmer gently, uncovered, for the first hour as you continue to skim foam from the surface. Continue to simmer, uncovered, for 3 to 4 hours, seasoning with salt during the last hour of cooking. The broth is done when it is reduced by about half and has developed a rich, meaty flavor. Strain the broth through a colander lined with damp cheesecloth/muslin into a clean container. Remove and discard the marrowbones. Let the broth cool to room temperature, then cover and refrigerate until well chilled. Skim off and discard the congealed layer of fat on the surface before reheating.
The broth may be made in advance and stored in tightly lidded containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.