MEAT BROTH

Basic recipe - Lactose intolerants and celiacs safe

This is a basic ingredient in Italian recipes: it doesn't take too much to prepare it (and it cooks by itself).


1/4 chicken
1/2 lb beef meat (possibly lean)
2 sausages (not Italian because they contain fennel seeds which cover any other flavor) - optional
2 carrots
2 celery stalks
1 medium onion
Salt


Take meats out of the refrigerator so they'll "warm" close to room temperature.

Put a large pot with water to a boil, add salt and vegetables, washed and/or peeled.

Cook for about 30 minutes, then add meats. When it boils again, lower heat to simmer and remove the foam that forms with a slotted spoon.

Cook for 2 1/2 hours, then remove from heat.

Remove vegetables and meats, let the broth cool down completely, put it in the refrigerator and, when fat is solid, remove it.

Pass broth through a fine strainer and, if you made a lot, freeze it in airtight containers.


- If you prepare it in a day you can dedicate to cooking and make a lot (and have a big freezer), you can freeze it in containers that will suit you: it will work as the canned broth, but it will be better, because you know what's in it.
- Serve warm meats and vegetable with "green sauce" (a pesto made with parsley leaves, garlic, anchovy and a very good extra virgin olive oil).
- Use broth to prepare risotto.
- Cook egg pastina in this broth, put a couple of laughing cow wedges on the bottom of the individual bowls and pour pastina with broth on top of it: cheese will melt and you'll have dinner ready in 10 minutes (pastina take about 5 minutes to cook).
- Meats can be use for several recipes: tortellini filling, "meatballs" and more...