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homemade meat broth

brodo

makes about 5 1/2 quarts

New York chef Marco Canora always kicks off his Thanksgiving preparations by making a big pot of brodo to use in soup, risotto, gravy, and to moisten stuffing. But don't limit making it to the holidays; the broth freezes well and adds its deep flavor to wintertime stews and braises and just about any recipe that calls for broth. For a great recipe using the meat leftover after the brodo simmer, look here.

Ingredients

1 (3- to 3 1/2-pound) whole chicken
2 pounds bone-in short ribs or other stew meat on the bone
1 turkey drumstick or 2 large turkey wings
1/2 bunch celery, roughly chopped
3 medium carrots, peeled and roughly chopped
2 large onions, roughly chopped
1 14-ounce can whole peeled tomatoes in juice, preferably San Marzano
1/2 large bunch flat-leaf parsley
1 teaspoon whole black peppercorns

Instructions

In a 12-quart heavy pot, combine chicken, short ribs and turkey. Add enough water to cover meats by about 4 inches (7 to 8 quarts) and bring to a boil over high heat.

Reduce heat to medium. Pull pot to one side of burner (this forces liquid to boil in a circuit from top to bottom, and move in a steady stream over and around the meat. As the liquid circulates, the broth will clarify). Simmer, skimming fat and scum frequently, until broth is clear, about 30 minutes. Add celery, carrots, onions, tomatoes and their juices, parsley and peppercorns to broth; center pot on burner and cook broth at a gentle simmer until flavorful, about 2 hours.

Pour broth through a fine-mesh sieve into a large bowl, discarding vegetables but reserving the meat. The tender meat is delicious in soup, pasta, risotto or in this croquetta recipe.

Make ahead: The broth can be made ahead and refrigerated in an airtight container up to 3 days or frozen up to 6 months. Reheat in saucepan over low heat before using.

Recipe by Marco Canora

November 2009

keywords:

broth, stock, brodo, meat broth, chicken stock, thanksgiving, marco canora, stews, braises, chicken, short ribs, turkey, san marzano tomatoes

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absolutely the best homemade broth I have ever made. The recipe is fantastically easy and so flexible. I added gorgeous, unctuous marrow bones to the stock which made a great addition to dinner. The hot marrow just melted into fresh bread.
Posted: December 18, 2009 05:13 by SlowFoodieDC
Very simple to prepare and better than anything store bought. Added parmesan rind, as well. Will never again use anything but homemade.
Posted: November 23, 2009 16:13 by joseph.ferris