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| Homemade meat Broth | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| BASIC INGREDIENTS | BEEF (SEE TABLE n° 2-4-5-11) AND HEN |
| typOLOGY | BASIC RECIPE |
| Conservation | FREEZER |
| season | ALL THE YEAR |
| difficulties | LOW |
 Timetable | ||
 served | 12 hours (minimum) | |
 cooking | 3 hours | |
 rest | 6 hours before serving | |
 working | 2 hours | |
suggested wine:=
FOR 4 pints (2 litres) of broth | ||
| one or more of the cuts 4-5-10-17-18-20-22 | oz 7,00 | 200 grams |
| Hen | 1/2 | 1/s |
| celery | 1 stalk | 1stalk |
| carrots | 1 | 1 |
| onion | 1 | 1 |
| cloves | 2 | 2 |
 go to the RECIPE with pictures |  |
Notes to recipe: meat stock is the Italian traditional basic recipe for many soups or egg pasta dishes. It is also importat for making all risotto recipes.
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