Marco Canora’s Bone Broth Recipe

Want to try the bone broth trend? Enjoy this recipe from Marco Canora, chef of Hearth restaurant and Brodo broth window in New York City, and check out his new cookbook.


Photograph © 2015 by Michael Harlan Turkell

Hearth Broth

“If you want to choose one broth to master and make regularly, this is it. The meat and bones of three different animals give it great complexity. It’s superdelicious and rich, so it’s my go-to for everyday sipping. Stewing hens, old birds with tough but flavorful meat, sometimes labeled as soup fowl, are ideal for broth-making. They aren’t the easiest to find, though, so substitute regular whole roasters if that’s all you can get your hands on.”

Makes about 6 quarts

2 (2- to 3-pound) stewing hens
2 (1-pound) turkey drumsticks
3 pounds beef shin
3 large onions, peeled and roughly chopped
6 celery stalks, roughly chopped
3 large carrots, scrubbed and roughly chopped
1 (14.5-ounce) can whole peeled tomatoes
10 sprigs flat-leaf parsley
1 tablespoon black peppercorns
Fine sea salt

Place all the meat in a 16-quart pot and add cold water to cover by 2 to 3 inches. Bring it to a boil over high heat, about 1 hour, skimming off the foamy impurities every 15 to 20 minutes.

As soon as the liquid boils, reduce the heat to low and pull the pot to one side so it is partially off the burner. Simmer for 2 hours, skimming once or twice.

Add the onions, celery, carrots, tomatoes, parsley, and peppercorns and push them down into the liquid. Continue to simmer for 3 to 5 hours, skimming as needed and occasionally checking to make sure that the bones are fully submerged.

Use a spider skimmer to remove the solids. Set the meat aside to cool, then pull it off the bones and discard or reserve for another use. Save the bones to make a remy or toss them out. Strain the broth through a fine-mesh strainer. Season with salt to taste and let it cool.

Transfer the cooled broth to storage containers (leaving any sediment in the bottom of the pot) and refrigerate overnight. Skim off any solidified fat from the top and store the broth for up to 5 days in the refrigerator or freeze for up to 6 months.

Reprinted with permission from Brodo by Marco Canora. Published by Pam Krauss Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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