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Ingredients
- 1.4 kilos of meat and bones such as beef (shank, chuck, short plate, shin, marrow, brisket), chicken (leg, thigh, or wings), or veal- at least 500 grams should be meat
- 1 celery rib, rinsed and cut into 4 pieces
- 1 carrot, rinsed and cut into 4 pieces
- 1 onion, peeled, ends removed, and cut into 4 pieces
- 1 leek, sliced lengthwise, rinsed thoroughly and cut into 4
- 1 handful flat-leaf Italian parsley stems, rinsed
- 70 grams Parmigiano-Reggiano cheese rind
- sea salt
Method
- Remove all the fat from the meat and discard. Rinse and dry the meat and place in a large pot with the rest of the ingredients.
- Add 3.5 litres of cold water to cover.
- Bring the mixture to boil over high heat, reduce the heat to below a simmer. You do NOT want to boil the mixture. Let the scum come to the surface of the water.
- Partially cover and skim the foam and oil that comes to the surface every half hour.
- Cook like this for 4 hours.
- When the time has elapsed, remove the pot from the heat and pour the broth through a fine strainer and allow to cool. Add salt to taste.
- You can make this in advance and refrigerate it. When it is cold, it is easy to remove any residual fat which rises to the surface.
