- Put all the meat and the chicken in a large stockpot and cover with cold water. Add the salt and bring to a boil. Skim off the foam with a slotted spoon.
- Tie the parsley, thyme, and bay leaf together with kitchen string and add to the pot. Lower the heat to medium, and add all the remaining ingredients, and stir with a wooden spoon. Let the broth simmer for 2 1/2 to 3 hours. (The chicken will cook faster than the other meat; remove it when tender, after about 1 hour. Let cool, and remove the meat from the bones to use in another dish.) As the broth cooks, skim off the foam that collects on the top with a slotted spoon.
- When the meat is tender, remove it along with the bones and reserve for another use. Pour the broth and vegetables into a colander lined with damp cheesecloth set over another pot. Press on the solids with the back of a wooden spoon to release all the juices. Discard the solids. The broth is ready to use. It can be refrigerated for up to 1 week or frozen for up to 3 months.
- Note: If you want clear broth, mix 1 large egg white with a cup of the cooled broth and return this mixture to the pot of strained broth. Bring both to a boil and, using a wire whisk, whisk the mixture vigorously until the residue begins to float to the surface. Let simmer gently, without stirring, to allow the residue to accumulate on the surface; remove the residue with the slotted spoon.
- This recipe yields ?? servings.
Notes:
Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995) |
