Begin by washing the carrots and celery.
Peel the onion and cut it into large pieces.
Cut the carrots into large chunks and do the same with the celery.
If using leek, wash it carefully because dirt can become trapped between the layers.
The vegetables don’t need to be beautifully chopped.
Remember that they will eventually be removed from the finished broth.
Their job is to provide flavor.
Step 2: Start With Cold Water
Place the chicken and beef in a large stockpot.
Add the carrots, celery, onion, leek if using, bay leaves, parsley, and peppercorns.
Pour in the cold water.
Starting with cold water helps the ingredients gradually release their flavor into the liquid as the temperature rises.
Don’t immediately turn the heat to maximum.
Bring everything slowly toward a simmer.
Step 3: Remove the Foam
As the broth begins heating, you may notice foam and impurities rising to the surface.
Use a spoon or skimmer to gently remove this foam.
This step is important if you want a cleaner-looking broth.
Don’t worry if the liquid doesn’t look perfect immediately.
The broth will become clearer as you continue cooking and carefully skim the surface.
Step 4: Cook the Broth Slowly
Once the broth reaches a gentle simmer, reduce the heat.
The broth should simmer gently rather than violently boil.
A rolling boil can make a meat broth cloudy and can cause the ingredients to break apart more aggressively.
Allow the broth to cook slowly.
For a quick chicken-based version, approximately 1½–2 hours can produce a flavorful broth.
For a deeper traditional meat broth, you can allow it to cook considerably longer.
The longer cooking time allows the connective tissues, bones, meat, and vegetables to contribute more flavor and body.
Keep an eye on the water level.
If too much liquid evaporates, add a little hot water rather than cold water.
Step 5: Season Carefully
Salt is best added gradually.
It’s easy to make broth too salty, especially because the tortellini filling and Parmesan will contribute additional salt to the finished dish.
Taste the broth toward the end of cooking.
Add salt little by little.
The finished broth should taste flavorful but not aggressively salty.
Remember that you can always add more salt at the table.
You cannot easily remove it once too much has been added.
Step 6: Strain the Broth
Once the broth has developed a deep flavor, remove the large pieces of meat and vegetables.
Pour the broth carefully through a fine strainer.
This removes small pieces of vegetables, herbs, peppercorns, and other particles.
For an especially clear broth, strain it again through a finer sieve.
The finished liquid should have a beautiful golden appearance.
Step 7: Remove Excess Fat if Desired
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