2 carrots, peeled
1 medium onion peeled
2 stalks of celery
1 small potato, peeled
1 fresh plum tomato
5 pounds assorted beef, veal, and chicken, 2 pounds of which should be bones.
- Place all the ingredients in a pot and add enough water to cover. Bring the water to a boil and then lower the heat and simmer the broth very slowly for about 3 hours, skimming the foam from time to time.
- Strain through cheesecloth or kitchen towels.
- When cool, place in refrigerator. When the broth is chilled, skim off any fat that has accumulated on the surface.
- Store broth in the refrigerator or freezer. It will keep for 5 days in the refrigerator and up to a month in the freezer.
Restaurant Tip: Roast the meat and bones before adding the water.