you’re preparing this broth for the Tortellini in Brodo with Lamb and Asparagus,
consider making a double batch - it keeps in the freezer for up to six months. Yields
cracked beef marrow, shin, or shank bones (or a combination), with meat on them
3 lb. chicken wings or necks
1 large onion, cut into eighths
8 plum tomatoes, cut in half
1 carrot, cut in chunks
2 ribs celery, cut in chunks
10 black peppercorns
Bouquet garni of 3 sprigs fresh parsley, 1 sprig fresh
thyme, 2 fresh sage leaves, 1 bay leaf, tied in cheesecloth
4 qt. water
Salt and freshly ground black pepper
beef bones, chicken wings, onion, tomatoes, carrot, celery, peppercorns,
bouquet garni, and water in a stockpot, bring to a boil, and then reduce to a
foam from the surface.
cover the pot and simmer on very low heat for at least 6 hours, skimming as
broth through a strainer.
bones, meat, vegetables, and bouquet garni.
strainer, line it with cheesecloth, and pour the broth through again.
taste with salt and pepper.
degrease, let the broth rest in the refrigerator until the fat congeals on the
top and can be lifted off.
information (per serving): Size : per 1 cup, Calories (kcal): 20, Fat (kcal):
0.5, Fat Calories (g): 5, Saturated Fat (g): 0, Protein (g): 2, Monounsaturated
Fat (g): 0, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 0, Sodium (g):
230, Cholesterol (g): 0, Fiber (g): 0.