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 Basic Stock Recipe-1652

Photo by: Joey De Leo
Comments: 0


Brodo di Carne

Yield:  8–10 Cups


  • 1 pound chicken backs and wings
  • 1 pound veal shin bones
  • 1 pound short ribs of beef
  • Salt to taste
  • 2 ribs celery
  • 1 small bunch Italian parsley
  • ¼ celery root (celeriac), peeled (optional)
  • 2 large carrots, halved
  • 4 whole clovets, garlic
  • 1 medium-large onion (See Note)
  • 4 whole peppercorns


Trim the meats of excess fat, rinse, and place in a stockpot. Cover generously with cold water, salt very lightly, and slowly bring to a boil. Add all the other ingredients, lower the heat, and simmer 3–4 hours, depending on the desired concentration of flavor. (I’d suggest more rather than less; for a lighter soup, a concentrated stock always can be quickly diluted with water.) Skim the surface of froth and fat as they accumulate.

Remove from the stove, strain through a very fine sieve, and refrigerate overnight. The next day, skim off the solid surface fat. The stock then can be kept under refrigeration up to 3 days or frozen for several months.

Variations: With the same quantities of vegetables and seasoning, beef, veal, or chicken stock can be prepared using the following amounts of meat and bones.

Beef Stock

1 pound each beef bones (preferably marrow bones), beef shin, and short ribs or oxtails

Veal Stock

1½ pounds each veal shin bones and muscles or neck and breast of veal, bone in and fat removed

Chicken Stock

3 pounds chicken backs and wings


Peel and cut the onion in half and brown it over an open flame or under the broiler. For a more deeply colored stock, the meats and vegetables can be browned in a roasting pan with a little olive oil.

© 1990 Lidia Bastianich and Jay Jacobs

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1 teaspoon of added salt.

14kcal (1%)
2mg (0%)
0mg (0%)
33mcg RAE (1%)
3mg (1%)
150mg (6%)
0g (2%)
1g (2%)
0mg (0%)

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