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| Meat Broth |
| Blending meat and meaty bones makes a rich broth with plenty of body, the best of all broth worlds. the half an hour spent in preparation and eight hours of unattended simmering pay off in enough broth for several batches of soup. Invest in a few quart and pint sized freezer containers, fill them with broth and freeze it. Defrost as needed, and you're in business.Good homemade broth is essential for simple soups like Pancotto or Stracciatelli. I season both this broth and chicken broth very lightly because most of the soups that call for them begin with sweating a mixture of aromatic vegetables before the broth is added. |
Origin: Italian
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Ingredients:
3 pounds meaty veal bones
2 large onions, quartered
1 pig's foot, cut in half lengthwise
3 pounds chicken necks, backs and gizzards
1 1/2 pounds beef shin
3 celery ribs, washed thoroughly
1 head garlic, left whole
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Preparation:
Heat the oven to 400 degrees F. Place the veal bones and onion quarters into a large roasting pan, roast until well browned, about 30 - 45 minutes, stirring occasionally. While the bones roast prepare the rest of the stock. Place the pig's foot into a large saucepan, cover with cold water. Bring to a boil; reduce heat and simmer 5 minutes. Transfer to a colander and rinse with cold water. Rinse the chicken parts under cold water.
Once the bones and onion have been roasted, combine them in a large 4 - 5 gallon stockpot along with the pig's foot, chicken parts, beef shin, celery and garlic. Cover with water and bring to a boil. Boil 1 - 2 minutes, reduce to a simmer; skim off any foam and fat that rises to the surface. Adjust the heat to a bare simmer, one or two bubbles is all that should rise to the surface at a time. Simmer at least 6 hours, better 10 - 12 hours; maintaining the heat at a bare simmer and skimming the surface occasionally.
Remove the stock from the heat. Strain the broth into a large heatproof bowl; lining the colander with a double thickness of cheesecloth, if desired. Cool to room temperature. Place the broth into the refrigerator. Once chilled, remove any fat that rises to the surface. This broth can be refrigerated for up to 7 days. If you are not using it within that time period, divide it into freezer containers, leaving enough headroom to allow for expansion during freezing. Defrost the broth overnight in your refrigerator or in the microwave. Makes about 8 quarts.
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