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Poultry/meat stock (Brodo) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 66) by Lynne Rossetto Kasper

  • laurel leaves
  • carrots
  • celery
  • onions
  • parsley
  • capon
  • beef shank bones

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Notes about this recipe

  • Eat Your Books

    Advance prep: Cooks 12-14 hours, then needs to be refrigerated and defatted before use. Can substitute turkey wings for capon. See recipe for serving suggestions and ways to use the stock.

  • twoyolks on January 01, 2019

    This is a great broth. It has a lot of depth of flavor and works very well in a soup. I used beef back ribs, turkey necks, turkey wings, and a capon neck to make the stock. I brought the meat to the boil in water, strained and discarded the water, and then pressure cooked the ingredients in fresh water for 4 hours.

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