Rich Meat Broth

When you look at this recipe and see that it takes three hours to cook, don’t turn the page. This rich broth, or stock, is used for making soups and sauces. You will fi nd that many recipes use broth for fl avoring instead of plain water. The broth will keep in the refrigerator for three days, or you can freeze it for up to six months. For some more ways to use broth, look at the chef’s tip at the end of the recipe.

Makes ½ gallon
Ingredients

2 to 3 pounds beef bones with meat
2 to 3 pounds chicken wings, necks, or thighs (or a combination of all three)
2 stalks celery, broken into large chunks
2 carrots, broken into large chunks
1 onion with skin, cut into quarters
1 large tomato, cut into quarters, or ½ cup canned tomatoes
2 whole cloves garlic with skin
½ cup fresh Italian parsley
10 cups cold water

On your mark, get set, cook! •

Place all the ingredients except the water in a large pot. • Add the water and bring to a boil. This will take 20 to 30 minutes. As the liquid comes to a boil, use a large spoon to skim off any foam or impurities that rise to the top. • Cover the pot, leaving the lid slightly open. Reduce the heat to simmer and let cook for 2 to 3 hours.