Beef and Chicken Broth

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Beef and Chicken Broth


While 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 3 quarts.



3 lb. 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



Put the 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 simmer.

Skim all foam from the surface.

Partially cover the pot and simmer on very low heat for at least 6 hours, skimming as needed.

Pour the broth through a strainer.

Discard the bones, meat, vegetables, and bouquet garni.

Rinse the strainer, line it with cheesecloth, and pour the broth through again.

Season to taste with salt and pepper.

To degrease, let the broth rest in the refrigerator until the fat congeals on the top and can be lifted off.



Nutrition 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.



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