This recipe — adapted from The Italian Country Table, by Lynne Rosetto Kasper — makes a very full-flavored, meaty broth. Use it for soups and sauces when you want an intense flavor or background. This stock requires a 12-hour simmering, but it only takes a few minutes to put everything into the pot.

Steps

1. Combine all ingredients in a large stockpot. Bring to a boil, then turn down to a simmer. Cook at a bare simmer, partially covered, for 12 hours. Keep liquid at least 2 inches above solids by adding boiling water to pot as needed.
2. Pour broth through a fine-mesh sieve and skim off the fat. Use immediately or refrigerate.