Beef and Chicken Brodo
Homemade stock is one of the best investments of time that you can make as a cook. It is easy to make, versatile, and it will make a dramatic difference in your finished dishes. You can use it for soups, risottos, braising and sauces.
You will need a pot that holds about 8 — 10 quarts. It should be taller than it is wide. The advantage of making a large quantity of stock is that you can freeze it in small containers and always have it on hand.
3 pounds beef shanks, short ribs or oxtails
3 pound chicken parts — wings, legs & thighs
5 quarts cold water
2 carrots — peeled & cut into 1” pieces
2 celery stalks — cut into 1” pieces
2 medium onions — peeled & cut into quarter
5 parsley stems — about 5” long
1 bay leaf
2 sprigs of thyme
Place the beef and chicken in the stockpot and add the cold water. Bring to a simmer and skim off the foam as it rises. Add the rest of the ingredients and maintain a very low simmer for 4 hours without stirring. Do not allow the stock to boil. Strain the stock into a large container and cool in an ice bath.