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Beef & Chicken Broth

Yield: Yields 3 quarts.

While you’re preparing this broth for the Tortellini in Brodo with Lamb & Asparagus, consider making a double batch— it keeps in the freezer for up to six months.


  • 3 lb. cracked beef marrow, shin, or shank bones (or a combination), with meat on them
  • 3 lb. chicken wings or necks
  • 1 large onion, cut into eighths
  • 8 plum tomatoes, cut in half
  • 1 carrot, cut in chunks
  • 2 ribs celery, cut in chunks
  • 10 black peppercorns
  • Bouquet garni of 3 sprigs fresh parsley, 1 sprig fresh thyme, 2 fresh sage leaves, 1 bay leaf, tied in cheesecloth
  • 4 qt. water
  • Salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 cup
  • Calories (kcal) : 20
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 230
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 2


  • Put the beef bones, chicken wings, onion, tomatoes, carrot, celery, peppercorns, bouquet garni, and water in a stockpot, bring to a boil, and then reduce to a simmer. Skim all foam from the surface. Partially cover the pot and simmer on very low heat for at least 6 hours, skimming as needed. Pour the broth through a strainer. Discard the bones, meat, vegetables, and bouquet garni. Rinse the strainer, line it with cheesecloth, and pour the broth through again. Season to taste with salt and pepper. To degrease, let the broth rest in the refrigerator until the fat congeals on the top and can be lifted off.


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