A RICH meat stock absolutely PERFECT for serving with tortellini and for many other recipes. Watch how to make a REAL 'FOND BLANC' ('white broth') like a pro! The best bone broth that you'll ever taste.
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In this PIATTO™ video recipe, we present:
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Bone Broth with Beef and Chicken - Traditional for Tortellini Pasta and More!
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In this video, we make a meat 'stock' for tortellini and many other traditional recipes. This is a classic 'fondo bianco' (white broth), a base recipe in Italian, French and American cooking.
It's critical when making homemade broth or stock to select the best ingredients-from the water to the meats.
We explain all of the steps in detail, including the difference between a 'white broth' like this and a 'fondo bruno.'
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INGREDIENTS
for 2 gallons (8 liters) of broth
beef ribs: 4.4 lbs (2 kg)
brisket: 2.2 lbs (1 kg)
beef joints (such as knees and shins): 2.2 lbs (1 kg)
small whole chicken: cut in half
carrots: 800 g
onion: 400 g
celery: 200 g
Herbs:
parsley stems: handful (100 g)
thyme: a few sprigs
bay leaf: 1-2 leaves
cloves: 8 whole
good (filtered) or bottled water: 3 gallons (9-10 L)
fine salt: 3 tbsp (60 g) - for helping with osmosis, for for flavoring
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TABLE OF CONTENTS
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0:00 intro
0:25 cooking the bone broth
4:13 filtering the bone broth