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Italian · Soup
Poultry and Meat Brodo
An Italian-style brodo built from stewing hen, beef shank, chicken wings, turkey bones and chicken feet, held at a bare simmer for six hours. Mixing meats gives it depth, and the feet give it body for soups, risotto and tortellini.
- YieldServes 4
- Hands-on1 h
- Total8 h 50 min
- Difficulty
Ingredients
Meat and bones
- ½stewing hen (about 700 g), cut into pieces
- 300 gbeef shank
- 300 gchicken wings
- 300 gturkey bones, cracked
- 55 gchicken feet
- 1.45 Lcold water
Aromatics
- 170 gonion, roughly chopped
- 85 gcarrot, roughly chopped
- 85 gcelery, roughly chopped
- 1 clovegarlic, lightly crushed
- ½ leafbay leaf
- 1½parsley stems
- ½ bunchthyme
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