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 \N | 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 \N | 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.