Servings
2 s
Ingredients
- 1 large Onion
- 1 pound Chicken necks and wings
- 1/2 pound Beef short ribs
- 1/2 pound Veal bones
- 1 tablespoon Salt
- 2 Celery sticks
- 2 large Carrots
- 1/2 small Celery root (about 3 1/4 oz)
- 1 medium Bunch flat-leaf parsley (about 3 oz)
- 4 medium Garlic cloves
- 4 Balck peppercorns
Directions
- 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 3 1/2 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini