Italian Brodo di Carne (Classic Beef and Chicken Broth)

Name: Italian Brodo di Carne (Classic Beef and Chicken Broth)
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 lb (900 g) bone-in beef shank, cut into 2 or 3 thick crosswise pieces, rinsed under cold water; 1½ lb (680 g) bone-in, skin-on chicken thighs, about 4 thighs, rinsed; skin left on for flavor; 1 large (250 g) yellow onion, unpeeled, halved through the root; 3 stalks (180 g) celery stalks, with leaves, cut into 3-inch (7.5 cm) lengths; 3 medium (250 g) carrots, peeled, cut into 3-inch (7.5 cm) lengths; 1 medium (90 g) ripe plum tomato, halved; 6 sprigs (15 g) flat-leaf parsley stems and leaves, left whole; 1 leaf (1 g) bay leaf, dried or fresh; 8 whole (1 g) black peppercorns, whole; 3½ quart (3300 ml) cold water, cold, plus a splash more if needed to keep ingredients covered; 2 tsp (8 g) kosher salt, plus more to taste

From the MyKitchenBank Kitchen

A clear, golden, deeply savory Italian broth made by gently simmering beef shank and chicken thighs with onion, celery and carrot. Serve it on its own, with tiny pasta, or as the base for tortellini in brodo.

Prep: 20 min
Cook: 3 hr 30 min
Wait: 30 min
Total: 4 hr 20 min
Makes: About 2.5 quarts (2.4 L) broth, 8 servings of about 1⅓ cups (300 ml)

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Ingredients

8 servings

2 lb (900 g) bone-in beef shank, cut into 2 or 3 thick crosswise pieces, rinsed under cold water
1½ lb (680 g) bone-in, skin-on chicken thighs, about 4 thighs, rinsed; skin left on for flavor
1 large (250 g) yellow onion, unpeeled, halved through the root
3 stalks (180 g) celery stalks, with leaves, cut into 3-inch (7.5 cm) lengths
3 medium (250 g) carrots, peeled, cut into 3-inch (7.5 cm) lengths
1 medium (90 g) ripe plum tomato, halved
6 sprigs (15 g) flat-leaf parsley stems and leaves, left whole
1 leaf (1 g) bay leaf, dried or fresh
8 whole (1 g) black peppercorns, whole
3½ quart (3300 ml) cold water, cold, plus a splash more if needed to keep ingredients covered
2 tsp (8 g) kosher salt, plus more to taste

Equipment (7)

8-quart (7.5 L) stockpot
Fine-mesh strainer
Cheesecloth or clean thin kitchen towel
Large ladle and skimmer or spoon
Large heatproof bowl or second pot (at least 4 quarts / 4 L)
Instant-read thermometer
Airtight containers for storage

Steps

Before you start

Start with cold water and keep the pot at a bare simmer, never a boil. Boiling clouds the broth and makes it greasy.
Plan about 4½ hours total, mostly unattended. Chilling overnight makes fat removal easy but is optional.
Use a pot of 8-quart (7.5 L) capacity so the ingredients are covered by about 2 inches (5 cm) of water.
Salt lightly at the end; the broth reduces slightly and may be used in salted dishes later.

1
Char the onion
- Set a dry skillet over medium-high heat.
- Place the onion halves cut side down and cook without moving for 4 to 5 minutes, until the cut surfaces are deep brown.
- This gives the broth a golden color and gentle sweetness.
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Ready when: Cut sides are deeply browned, almost black at the edges
Tip: Leave the skin on; it adds color.
2
Combine in pot
- Put the beef shank, chicken thighs, charred onion, celery, carrots, tomato, parsley, bay leaf and peppercorns in the 8-quart pot.
- Pour in the cold water so everything is covered by about 2 inches (5 cm).
- Do not add salt yet.
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Ready when: Everything is submerged
Tip: Cold water draws out proteins slowly, which helps produce a clear broth.
3
Bring to a simmer
- Set the pot over medium-high heat and bring slowly to just below a boil, about 25 minutes.
- Foam will rise to the surface.
- Reduce the heat to low as soon as you see small bubbles breaking at the edges.
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Ready when: Gray foam gathers on top and a few small bubbles break at the edge
Tip: Do not let it reach a rolling boil.
4
Skim the surface
- Use a skimmer or spoon to remove the gray foam and any scum from the surface.
- Continue for the first 10 minutes of simmering, until little new foam appears.
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Ready when: Surface looks mostly clear with only a few specks of fat
Tip: Skimming early is the biggest factor in a clear broth.
5
Simmer gently
- Partially cover the pot with the lid slightly ajar.
- Keep the heat low so only a few bubbles break the surface every second or two.
- Simmer 1 hour 15 minutes, then lift out the chicken thighs with tongs and set aside to cool.
- Pull the meat from the bones, discard the skin, and return the bones to the pot.
- Save the meat for salads, sandwiches or soup.
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Ready when: Chicken is tender and reads 175°F (80°C) or higher; meat pulls easily from bones
Tip: Chicken left in much longer turns stringy and adds little flavor.
6
Continue simmering beef
- Keep simmering the beef shank and returned chicken bones on low for another 1 hour 45 minutes.
- Top up with a splash of hot water if the level drops below the ingredients.
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Ready when: Beef is very tender when pierced with a knife and the broth is deep golden
Tip: Cooked beef can be shredded for another meal, or sliced and served with salsa verde.
7
Strain the broth
- Line a fine-mesh strainer with damp cheesecloth and set it over a large bowl or second pot.
- Lift out the beef and large vegetables with tongs, then ladle the broth through the strainer.
- Do not press on the solids.
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Ready when: Broth runs clear golden with no bits
Tip: Pressing the solids clouds the broth.
8
Season and defat
- Stir in the salt and taste.
- Add more by ¼ teaspoon at a time until the broth tastes savory but not salty.
- Skim visible fat with a spoon, or chill the broth for 6 hours or overnight and lift off the solid fat layer.
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Ready when: Surface shows only a few tiny fat droplets
Tip: Season gently; you can always add more later.
9
Serve
- Reheat the broth over medium heat until steaming, about 175°F (80°C).
- Ladle into warm bowls and serve plain, or with cooked small pasta, tortellini or rice, and grated Parmigiano-Reggiano if you like.
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Ready when: Steaming hot with small bubbles at the edges, not boiling

Good to know

Tips

Keep the simmer lazy: bubbles should barely break the surface. A hard boil emulsifies fat and clouds the broth.
Never press the solids in the strainer; let gravity do the work.
Use the cooked beef and chicken in other meals so nothing is wasted.
Freeze broth in ice cube trays for small flavor boosts in sauces and risotto.

Make ahead

"Make the broth up to 4 days ahead and keep refrigerated. Chilling overnight lets you lift off the fat layer easily."

Storage & reheating

"Refrigerate in airtight containers up to 4 days. Freeze up to 3 months in portions, leaving 1 inch (2.5 cm) headspace. Thaw overnight in the fridge and reheat over medium heat until steaming, about 175°F (80°C). Bring to a full simmer if serving to anyone vulnerable."

Substitutions

bone-in beef shank → bone-in beef short rib or oxtail. Use the same weight; oxtail gives a richer, more gelatinous broth and needs more skimming.
bone-in, skin-on chicken thighs → bone-in chicken legs or a small chicken carcass plus wings. Use about the same weight; cook time stays the same.
ripe plum tomato → 1 tablespoon (15 g) tomato paste. Adds similar gentle acidity and color.
flat-leaf parsley stems and leaves → fresh thyme sprigs. Use 3 sprigs for a slightly different herbal note.