Broth

Name: Broth
Cuisine: Italy
Ingredients: 1 chicken; 2 lb / 900 g beef on the bone, such as a rib; 10 pt / 5.70 l water; a little salt (unless you intend to use some of the broth for a reduced meat sauce); a little salt (unless you intend to use some of the broth for a reduced meat sauce); chervil; 2–3 in / 5–7.5 cm piece of celery; 1 small onion, peeled and halved; 1 garlic clove

il brodo

Preparation info

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is a simple and excellent recipe for broth, which can also be used for other soup recipes. The chicken and beef can be used in a simple bollito misto.

Ingredients

1 chicken
2 lb / 900 g beef on the bone, such as a rib

Europe
Italy
Soup

Method

Put all the ingredients in a large saucepan, bring just to the boil, skim off the foam, and simmer for 2–2½ hours, skimming fairly frequently. Remove the meat, and strain the broth into a clean saucepan. Bring to the boil, put in the freshly made tortellini and simmer for 2–3 minutes. Ladle the soup into a heated tureen. The pasta will continue cooking in the hot broth and will be just r