Tortillini Broth

This is a great broth and gives about 8 quarts of broth. You can use this broth for soups, stews and other uses. This broth is easily frozen and then vacuumed packed. They will store for months.

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Course broth, Soup

Cuisine Italian

Ingredients

3 pounds beef soup bones
4-5 pound chicken If you can find a Capon, use this for the 8-9 pounds of chicken and turkey. Capon is the classic base for this broth, but is difficult to find. If you can't find a Capon, use regular chicken.
3-4 pound Turkey legs
8 ounces beef sirlon cut into large pieces
3 Celery stalks, sliced into pieces about 2-3 inches long
3-4 Carrots, peeled and cut on the bias into 2-3 inch pieces
4 White onions peeled and cut into quarters.
2-3 Bay leaves
4-5 Parsley sprigs
4 garlic cloves peeled.
Water enough to fill two 10 quart pots Or a 20 quart pot, or combination.
1 TBSP Kosher Salt
2 tsp Freshly ground black pepper

Instructions

Combine the beef bones, chicken, turkey and beef pieces and place into the large pots. Fill with water.
Bring the pots to a boil for about 30 minutes. Skim off the foam that developes.
Add the celery, carrots, onions, bay leaves, parsley, and garlic.
Bring the pots to a boil and boil for 12-14 hours. During this time add the salt and pepper.*
Add water to keep the level of water until almost at the top of the pots.
Once the 12 to 14 hours is done, strain the cooled stock through a fine mesh strainer, such as a chinois.
I usually take the meat, chicken, turkey and beef, and freeze it for soup later. Discard the bones and vegetables.
Bring the stock back to a boil and reduce as needed. Taste multiple times to determine the need for more salt or a thicker stock.**
Once you have finished the stock, you can place this into quart plastic containers freeze and if you wish vacuum pack.

Notes

* I usually make this broth in the morning, boiling it for the 12-14 hours until the evening. Then cover this and let it sit on the stove to cool. In the morning I strain the stock and proceed.

** I feel the most difficult of this stock is reducing this down to the appropriate thickness. Taste this multiple times to determine is the stock needs a little more salt or pepper. Tasting also helps determine the thickness of the stock.

Keyword broth, soups, tortillini brod

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