I’ll often add turnips to the broth if they’re around. The more vegetables, the better, in fact.
Place everything except the salt and ground pepper in a large pot. Pour in 5 to 6 quarts (5 to 6 L) cold water and bring to a boil. Lower the heat and allow the broth to reduce by half, about 2 hours over low heat. Carefully skim off the foam from the surface with a skimmer—otherwise your broth will become cloudy. Sieve the broth or pour through a colander in which you’ve placed a clean kitchen towel. Let cool. Season the broth with salt and pepper.
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