BASIC BEEF & CHICKEN BONE BROTH
4 pounds chicken bones (any combination of backs, necks, and feet)
2 pounds beef bones (shin or neck)
2 small onions, peeled and quartered
4 small carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1/2 bunch flat-leaf parsley
1 bunch fresh thyme
12 ozs canned tomatoes, drained
1 head garlic, halved crosswise
1 tsp black peppercorns
2 bay leaves
1. Combine the bones in a deep 8-quart pot. Rinse with cold water, scrubbing with your hands. Drain and pack the bones in the pot.
2. Cover with 4 inches of cold water and cook over medium-high heat until the liquid boils, about 45 minutes.
3. Reduce the heat to medium and move the pot so the burner is off to one side. (This helps the broth to circulate.)
4. Simmer until the broth looks clear, about 1 hour, occasionally using a ladle to skim off the surface fats and foamy impurities.
5. When the broth looks clear, add the remaining ingredients and simmer for an additional 2 hours.
6. Use a spider skimmer to remove and discard bits of meat.
7. Put a fine-mesh strainer over another large pot and pour the broth through it; discard the solids.
8. Drink immediately, or let cool before storing.