This recipe compliments of Fior D'Italia at www.thepastaman.com
Brodo (broth)
2 qts. water
(enough to cover bones by 2 inches)
5 lbs. chicken or veal bones
4 oz. onions, chopped
2 oz. celery, chopped
2 oz. carrots, peeled and chopped
1 part Bouquet Garni
(2 bay leaves, 2 sprigs parsley, 4 whole peppercorns, 1 sprig thyme)
directions:
In a large pot, combine all ingredients and bring to a boil. Reduce to simmer and cook for 2 hours adding water to retain quality. Strain through a fine strainer. Broth can be portioned as desired and frozen.