Italian broth is a light, thin, delicately savory liquid obtained from boiling vegetables, meat, and bones. It is not stock, nor a dark, reduced consommé, and neither of these can be substituted for it. Do not use lamb or pork, both of which give broth too strong a flavor. Do not make too liberal use of chicken giblets and carcasses; unless they are used sparingly, their sharp flavor will dominate the broth. Always include veal and beef in your assortment of meats.
- 1 teaspoon salt
- 1 carrot, peeled
- 1 medium onion, peeled
- 2 or 3 celery stalks
- ¼ red or yellow bell pepper, stripped of all its seeds
- 1 small boiling potato, peeled
- 1 ripe, fresh tomato, or 1 canned Italian plum tomato, drained of juice
- 5 pounds assorted pieces of meat and bones (see meat suggestions above), of which no less than 1½ pounds is all meat
Put all the ingredients into a stockpot, and add enough water to cover by 2 inches. Set the cover askew, turn on the heat to medium, and bring to a boil. As soon as the liquid starts to boil, turn down the heat so that it bubbles steadily at the gentlest of simmers.
Skim off the scum that floats to the surface, fairly frequently at first, then only from time to time. Cook for 3 hours, at no time more rapidly than at a simmer.
Strain the broth through a large wine strainer lined with paper towels, pouring it into a nonmetallic bowl. Allow to cool completely, uncovered.
When cool, place in the refrigerator long enough for the fat to come to the surface and solidify. Remove the fat and pour the clear broth into ice-cube trays. Freeze.
When the broth is frozen solid, un mold the cubes from the trays and divide them into 4 or 5 small plastic bags. Seal the bags tightly, and return to the freezer to keep until needed.
Nutritional information is based on 12 servings.