Makes 3 quarts 

NOTE: Brodo is Italian for ‘broth’ - and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks. Brodo is typically made from a mixture from beef and poultry.

3 pounds chopped, cracked, or sawed veal or beef bones (or a combination)

Bones from one chicken

1 large carrot, peeled and chopped

1 large leek, green top removed, cut up

1 large onion, peeled and chopped

1 stalk celery chopped

Green leafy ends cut from the tops of the head of celery

3 good sized stalks of parsley including stems

1 bay leaf

1 good sized sprig of thyme

1 large tomato cut in half and seeded

1 large clove garlic peeled and smashed

4 black whole peppercorns

1 teaspoon Kosher salt

Put everything into a large stock pot and cover with water.

Slowly bring to a boil. Lower heat to a really low simmer and cook for four hours uncovered.

Once done, strain and cool, discarding solids.

When completely cool, remove fat and discard.

Use immediately or freeze in zipper seal bags. Reboil when ready to use.

OR TO CAN: 

Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Process pints for 20 mins and quarts for 25 mins at 10 lbs of pressure in a pressure canner.

Makes 4 quarts 

3 pounds of chicken bones

5 pound chicken fryer

6 chicken feet, or 6 chicken necks, or one turkey wing

6 chicken wings

Enough hot tap water to cover

2 ½ ounce peeled and sliced ginger

1 full bunch of scallions

¼ onion peeled (about three ounces)

2 stalks celery cleaned and broken in half

½ bunch cilantro

1 tablespoon salt

6 black peppercorns

1 ½ gallons cold water

In a large stock pot, place chicken bones, fryer, feet or necks or turkey wing and chicken wings. Fill with just enough hot water to cover. Quickly boil and simmer for five minutes. Strain and discard the water – this will remove most of the impurities from the stock. Wash the stock pot and return chicken products back to pot.

Place all other ingredients in with the chicken and fill with 1 ½ gallons of cold water. Slowly bring to a boil. Once boiling, reduce heat and simmer for 4 hours, skimming occasionally.

Once the stock has simmered and reduced, strain and reserve stock for Asian recipes.

Stock may be frozen. (We use zip lock bags to freeze the stock and thaw out the stock as needed).

Pick the meat from the whole fryer and save for soup or other dishes. Discard all other solids.

TO CAN - 

Cool broth/stock and discard excess fat (either chill it where the fat solidifies or just skim it off with a spoon). Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Assemble lids.

Process pints for 20 mins and quarts for 25 mins at 10 lbs of pressure in a pressure canner.