RICH, CLASSIC ITALIAN BROTH FROM EMILIA ROMAGNA
Prep: 30 min, Cook: 4 hrs
This savory broth is a great standby, a base for other soups or enjoy on its own or with a bit of pasta or rice. Freezes well.
1. Place beef, chicken, chicken giblets, and marrow bones in soup pot. Add 6 quarts cold water and bring slowly to a boil. Remove scum that forms on top of water.
2. Add the onion, carrots, leeks, celery, tomatoes, bay leaves, parsley, thyme, garlic, salt, and peppercorns, and simmer very slowly for 3 1/2 hours. Remove meats and use as desired.
3. Strain broth, and place, uncovered, in refrigerator until all fat has congealed at the top. Remove all fat and strain broth through a cheesecloth.
4. Clarification: With a wire whisk beat 1 1/2 cups broth with the egg whites into a very clean greaseless bowl. Bring rest of broth to a boil in a clean saucepan. Then, continually beating the egg white mixture, grad- ually pour the boiling broth into it in a very thin stream. Return mixture to saucepan and set over moderate heat until it barely reaches a simmer, continually stirring it slowly with the wire whisk so that egg whites cir- culate constantly. As soon as the liquid begins to simmer, stop stirring. The egg whites will mount to the surface. Reduce heat even further, so that liquid no longer simmers, and cook for another 10 minutes.
5. Line a colander with four or five layers of clean, damp cheesecloth and place over a very clean, greaseless bowl. The colander should be of a size that its bottom will not touch the surface of the liquid which is to be poured into the bowl. Very gently ladle the broth and egg whites into the cheesecloth, disturbing the egg whites as little as possible. The liquid will drain through, leaving the egg whites behind. Let egg whites drain undisturbed for 5 minutes before removing colander and discarding egg whites.
MAKES ABOUT 2 QUARTS