Food

How to make bone broth: Brodo chef Marco Canora shares his recipe

Marco Canora, the chef behind Hearth restaurant and the recently-opened bone broth bar Brodo, shares a version of his go-to broth recipe here. This can be used as a stock in cooking, or you can sip on it to warm you up.

Chicken and Beef Broth 

(Adapted from A Good Food Day, by Marco Canora)

Ingredients:

  • 4 lbs. chicken bones (any combination of backs, necks, and feet)
  • 2 lbs. beef bones (shin or neck)
  • 2 small onions, peeled and quartered
  • 4 small carrots, cut into 1-inch pieces
  • 4 stalks celery, cut into 1-inch pieces
  • 1/2 bunch flat-leaf parsley
  • 1 bunch fresh thyme
  • 12 oz. can tomatoes, drained
  • 1 head garlic, halved crosswise
  • 1 tsp. black peppercorns
  • 2 bay leaves
Meena Duerson / Today
A batch of bone broth simmering on the stove.

Directions:

  • Combine bones in a deep 8-quart pot.
  • Rinse with cold water, scrubbing with your hands.
  • Drain and pack bones in pot.
  • Cover with 4 inches of cold water and cook over medium-high heat for about 45 minutes until liquid boils.
  • Reduce heat to medium and move pot so burner is off to one side. (This helps broth to circulate.)
  • Simmer until broth looks clear, about 1 hour, occasionally using a ladle to skim off surface fats and foamy impurities.
  • When broth looks clear, add remaining ingredients and simmer for an additional 2 hours.
  • Use a spider skimmer to remove and discard bits of meat.
  • Put a fine-mesh strainer over another large pot and pour broth through it; discard solids.
  • Drink immediately, or let cool before storing. Makes 2 1/2 quarts.
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