Chicken Broth (Brodo di Capone)

Ingredients

• 1 3-4 pound chicken Whole Chicken (Can substitute with chicken pieces, but whole chicken provides more flavor.)
• 1 leg Turkey Leg (Adds richness to the broth)
• 0.5 pound Beef (Finely chopped beef, such as chuck or stew meat)
• 1 medium Onion (Peeled and quartered)
• 2 medium Carrot (Peeled and roughly chopped)
• 2 stalks Celery Stalks (Roughly chopped)
• 1 leaf Bay Leaf
• 1 teaspoon Black Peppercorns (Whole peppercorns)
• 0.25 cup Fresh Parsley (Roughly chopped)
• 12 cups Water (Enough to cover the chicken and vegetables)

Instructions

1. 1Rinse the chicken and turkey leg under cold water. Roughly chop the onion, carrots, and celery.
2. 2Place the chicken, turkey leg, beef, chopped vegetables, bay leaf, peppercorns, and parsley in a large stockpot. Add enough cold water to cover the ingredients (about 12 cups). Bring to a boil over high heat, then reduce heat to low and simmer gently. After 1.5 hours of simmering, add the finely chopped beef. Cook for half an hour longer, then strain.
3. 3Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove the solids. Discard the solids or reserve the chicken meat for another use.
4. 4Let the broth cool slightly before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for longer storage.