The classic bone broth recipe traditionally served with tortellini in Italy! This homemade stock (beef and chicken) is a white broth used in countless other recipes in Italian and French cooking.
Cut the chicken in half. Cut the onions in half. Cut the carrots and celery (and leek if using) into large pieces. Wrap the herbs (parsley, bay leaf, thyme) with food-safe twine. Secure the other side of the twine to the stock pot handle. Stick the stems of the cloves into the onions.
Add the Ingredients
Add the water to the stock pot. Add all of the ingredients for the broth into the [cold] water. Add the salt.
Bring the water to a boil, then reduce to a simmer. Simmer the broth uncovered for at least 3 hours. It is best to simmer the broth 8-16 hours.
Skim the Foam and Fat
During the first few hours, foam and fat will rise to the surface of the stock/broth. Skim this foam off with a slotted spoon or strainer. Discard it. Continue to skim as needed.
Remove the Ingredients
When the stock is finished, remove all ingredients (meat, bones, vegetables, herbs) with a slotted spoon or strainer.
Cool the Stock
Cool the stock. If more fat rises to the surface after the broth is cool, remove and discard it.
Filter the Stock
Pass the broth through two layers of cheesecloth to filter the broth. Now the broth is ready to use or freeze into portions!