Brodo
Found on pinterest
Makes 3 quarts NOTE: Brodo is Italian for ‘broth’ – and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks. Brodo is typically made from a mixture from beef and poultry.3 pounds chopped, cracked, or sawed veal or beef bones (or a combination)Bones from one chicken1 large carrot, peeled and chopped1 large leek, green top removed, cut up1 large onion, peeled and chopped1 stalk celery choppedGreen leafy ends cut from the tops of the head of celery3 good sized stalks of parsley including stems1 bay leaf1 good sized sprig of thyme1 large tomato cut in half and seeded1 large clove garlic peeled and smashed4 black whole peppercorns1 teaspoon Kosher saltPut everything into a large stock pot and cover with water.Slowly bring to a boil. Lower heat to a really low simmer and cook for four hours uncovered.Once done, strain and cool, discarding solids.When completely cool, remove fat and discard.Use immediately or freeze in zipper seal bags. Reboil when ready to use.OR TO CAN: Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Process pints for 20 mins and quarts for 25 mins at 10 lbs of pressure in a pressure canner.