Basic broth (brodo di carne mista)

Yield: 2 servings

Measure Ingredient
1 large Onion
1 pounds Chicken necks and wings
½ pounds Beef short ribs
½ pounds Veal bones
1 tablespoon Salt
2 Celery sticks
2 larges Carrots
½ small Celery root (about 3 1/4 oz)
1 medium Bunch flat-leaf parsley (about 3 oz)
4 mediums Garlic cloves
4 Balck peppercorns

PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3½ to 4 hours, skimming frequently until stock reduces to 2 quarts. Strain broth, discarding solids.

(Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.)

Makes 2 quarts

[COOKS; Jan/Feb P38 ] Posted by Fred Peters.

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