Easy Meat Broth

(from Piatto Unico, by Toni Lydecker)
Course Ingredients, Soup
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 2 quarts


  • 3 or 4 chicken wings or bone-in chicken thighs
  • 1 or 2 beef bones
  • 1 medium carrot cut in 1-inch pieces
  • 1 medium celery stalk cut in 1-inch pieces
  • 1 small onion thickly sliced
  • 1 bay leaf
  • Sea salt or kosher salt
  • Freshly ground black pepper


  1. Combine the chicken wings, beef bones, carrot, celery, onion and bay leaf in a medium saucepan. Cover with cold water to a depth several inches above the ingredients. Bring to a boil.
  2. Lower the heat and simmer slowly, skimming off any scum that rises to the top during the first few minutes. Continue to cook at a slow simmer, partially covered, for an hour or longer, until the broth looks rich and golden. Season to taste with salt and pepper.
  3. Cool the broth until warm, and strain into a bowl or another saucepan. The broth can be used immediately or, if time permits, chilled; afterwards, scoop off any fat that has solidified on top.  The broth will keep, refrigerated, for up to a week, or freeze it in 1- or 2-cup containers.