I love to serve broth in a tazza (a large tea cup) just before a meal, like they do in the old-style Florentine restaurants. Or you could make this a full meal with tortellini or other pasta, dumplings or plain rice for a ‘risotto in bianco’ with grated parmesan or grana. I make this with two chicken legs (the whole legs with thighs, not just the drumsticks) and some meat suitable for boiling so that it isn’t too strong and meaty for the kids, but you can do all meat if you prefer a heftier broth. You can leave a bit of fat on the meat but I prefer to remove that heavier layer. Try making meat and chicken croquettes from the meat if your family isn’t wild about eating plain boiled meat.
Put the beef in a large stockpot with
Turn off the heat and leave with the lid on for 15 minutes to cool down a bit. Carefully remove the beef and any bits that you’d like to keep, then strain the liquid into a clean pot or a bowl, depending on what you are going to do with it.
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