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Brodo (Meat Broth)
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Recipe Filed Under
Turkey, Beef, Chicken, Vegetable, Tomato, Italian, Soup

Provided By:
Marco Canora

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    • Ingredients

    Makes: quarts

    Directions

    Put the chicken, turkey legs and beef in a large pot. Add enough water to cover by 4 inches, about 7 quarts. Bring the broth to a boil over high heat.

    Pull the pot so it rests off center on the burner. Reduce the heat so the broth simmers. Skim the broth every 5 to 10 minutes, dipping the edge of the ladle into the liquid and letting the foam and fat flow into the ladle.

    When foam stops floating to the surface, after about 30 minutes, add the carrots, onions, and celery. Crush the tomatoes into the pot with your hands and add the peppercorns and parsley. Bring the broth back up to a boil then lower the heat again and simmer the broth very gently until it is flavorful, about 2 hours. very gently until it is flavorful, about 2 hours.

    Strain the broth reserving the meat to make polpetone-savory fritters. Allow the broth to cool then refrigerate it overnight. Remove the coagulated fat then refrigerate or freeze it.

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