A hearty winter dish, this Menorcan-style broth can be enjoyed over a two-day period. It is really two dishes in one. The first is a soup and the second is a stew made with various types of meat (pork, ossobuco, chicken), chickpeas, potatoes and carrots. On the third day, if there is any left over, croquettes are usually prepared with the remaining broth meat. In Menorca, restaurants now promote eating brou on Wednesdays.