How to prepare the perfectly clear broth: top 4 rules

Not everyone can cook such a simple dish as broth perfectly. After all, there are many details to consider in order to make it clear, rich, and flavorful. Everything is important here: from meat to dishes.

Famous Italian chef Diego Rossi, who worked in Piedmont (where he received a Michelin star) and now runs his restaurant Trippa in Milan, shared the basic rules for cooking broth with La Repubblica.

First rule: use different meats in the same dish

You should add different types and parts of meat to the broth at the same time: beef cheek, shank, knee. This combination will make the dish very rich, flavorful, and fragrant. Chicken is ideal: wings, neck, shanks. Goose or duck is also very tasty.

Second rule: each meat has its own processing technology

There is no single formula for making soup. Each meat has an individual time. Also, the cookware plays a very important role. It is the pot that determines how this or that meat will be cooked. It's important to pay attention to the cooking time too.

Third rule: use different pots and pans

Since each meat has its own boiling time, you need to use different pots to cook the product evenly: for beef and poultry, for drumsticks, wings, head, etc.

Fourth rule: for a rich flavor, all the ingredients with which the broth was cooked should not be thrown away but left in the pot

Diego Rossi prepares a broth with a variety of meats. The tongue is best. He also adds celery, carrots, onions, a clove of garlic, parsley stalks and two sprigs of rosemary (it must be added very carefully, in moderation). Be sure to add salt. This broth can be a great base for a variety of sauces.