We’re big fans of broth. Not only do we love a good chicken noodle soup, we love broth in the mornings. We find it’s a wonderful companion to your coffee (or matcha), so it’s no wonder we always have a pot ready and waiting in our fridge. Want another reason to make this recipe? It’s perfect with our Tortellini (to create Tortellini En Brodo)! 

The “Brodo” – also known as chicken stock

4-6 quarts water

4.5 lbs chicken bones or chicken wings separated into parts

1.5lbs beef bones

1 onion

1 carrot

1 rib celery

1 teaspoon whole peppercorns

2 bay leaves 

2 cloves garlic

1 inch piece of ginger

1/2 bunch Thyme sprigs whole

1/2 bunch Parsley 

In a separate pot cover beef bones with water and bring to a boil for approx five minutes, skim off any foam that floats to the top and discard. After five minutes drain bones from water and rinse bones.

Stock pot method:

In your stock pot add your blanched beef bones, chicken bones and aromatics to pot, add 6 quarts of water and simmer on low for 12-24 hours. Add water to pot as needed to make up for evaporative loss.

Pressure cooker method:

In cooking basin of pressure cooker add your bones and aromatics and cover to pressure cooker Max fill line. Place in pressure cooker and cook on high pressure for 1 hour