Stocks and broths :

Brodo di Pollo (chicken stock) :

1. What you need (for 1.75 litres / 3 pints) :

   • 1 large boiling chicken, 1 veal bone (about 225 g/8 oz) , 3.5 litres (6 pints) water.
   • 3 carrots, 1 large onion, 2 sticks cellery, 2 leeks, 1 teaspoon crushed peppercorns .
   • 1 teaspoon blade mace, handfull of parsley stalks,� teaspoon salt.

2. How to do it :

   • Scrape the carrots, peel the onion and stick 3 cloves in it.
   • Wash the cellery and leeks and chop them roughly
   • Put the chicken into a large pan with the veal bone and water.
   • Bring slowly to the boil,removing all the scum that rises to the surface.
   • Add the remaining ingredients.
   • Bring back to the boil, cover and simmer for 3 hours.
   • Strain trough a muslin or a fine sieve before using.

Brodo di Manzo (beef stock) :

1. What you need (for 1.75 litre / 3pints) :

   • 1 kg (4 lbs) beef bones with a small amont of meat on, 450 g (1 lb) stewing beef.
   • 3 carrots. 2 medium onions, 3.5 litres (6 pints) water.
   • 2 leeks, 2 sticks cellery, haand full of parsley stalcks,1 tablespoon crushed peppercorns, � teaspoon salt.

2. How to do it :

   • Scrape the carrots and peel the onions.
   • Put the beef bones, carrots and onions into a roasting tin.
   • Place in a preheated oven and cook for 25 - 30 minutes by 200 C / 400 F until they brown.
   • Put the browned bones,carrots and onions into a large pan and add the water.
   • Bring slowly to the boil,removing all the scum that rises to the surface.
   • Wash the leeks and onions and shop tem finely.
   • Add the together with all the other ingredients.
   • Bring back to the boil, cover and simmer for 3 hours.
   • Strain trough a muslin or fine sieve before using.

Brodo di Verdure (vegetable stock) :

1. What you need (for 1.75 litre / 3 pints) :

   • 3.5 litre (6 pints) water, 1/4 celeriac, � parsnip, 1/4 cabbage, 2 leeks, 2 carrots, 1 onion
   • 3 cloves, 2 bayleafs, 1 teaspoon cummin, 1 teaspoon coriander, � teaspoon fennel, hand full of fresh rosemarin, salt.

2. How to do it :

   • Scrape the carrots and peel the onion and stick 3 cloves in it.
   • Wash the other vegetables.
   • Put the vegetables into a large pan with the water.
   • Bring slowly to the boil, removing all the scum that rices to the surface.
   • Add the herbs and salt to taste.
   • Cook for 45 - 50 minutes.
   • Strain trough a muslin or a fine sieve before using.

Brodo di Pesce (Fish stock) :

1. What you need :

   • 1kg (lb) fish heads, bones and shellfish trimmings.
   • 1 onion, 1 garlic clove, 2 carrots, a few sellery leaves, 1 leek.
   • 2 bay leaves, a spring of oregano, a few parsley stalks.
   • 2 tablespoons white wine vinegar, pinch of salt, a few black peppercorns
   • 1.5 litres (2� pints) water.

2. How to do it :

   • Wash the fish pieces.
   • Clean and chop the vegetables.
   • Simmer all the ingredients for about 30 minutes, skimming any foam from the start.
   • Strain through a very fine sieve or a muslin before using.

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