A mix of brisket, short ribs, and chicken cook in simmering water until perfectly tender, creating a deeply flavored and easily skimmed broth, or brodo. Keeping the cotechino separate allows it to cook more gently, preserving its consistency and keeping the final broth clear.
Cotechino can be purchased at debragga.com. Leftover brodo may be used in place of any meat broth in soups, braises, and sauces. Let brodo cool; cover and refrigerate up to 3 days or freeze up to 3 months.