|Stewing chicken/Boiling hen||4 Pound (1 In Number)|
|Veal meat and bones scraps||1 1⁄2 Pound|
|Chicken meat and bones scraps||1 1⁄2 Pound|
|Yellow onion||1 Large, peeled and quartered|
|Carrots||2 , cut into large pieces|
|Celery stalks||2 , cut into large pieces|
|Canned italian tomato||1|
Wash the meats and the vegetables, except the tomato, well under cold running water.
Put everything except the salt in a large stockpot and cover by 2 to 3 inches with cold water.
Set the cover askew and bring to a gentle boil over medium heat.
As soon as the water begins to bubble, reduce the heat to low.
With a slotted spoon or a skimmer, skim off the foam that has risen to the surface.
Cover the pot partially and cook at the gentlest of simmers for 2 1/2 to 3 hours, skimming off the foam every 20 to 30 minutes.
Season with salt during the last few minutes of cooking.
Remove the meats and set aside.
If using the broth right away, strain it through a fine-mesh strainer directly into another pot.
If using within a few days, strain it into a metal bowl and set it over a larger bowl filled with ice water until cool.
Refrigerate the broth for a day or two, or freeze it.
Before using, remove the fat that has solidified on the surface.