| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Soups/stews, Meats |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion |
| 1 |
lb |
Chicken necks and wings |
| 1/2 |
lb |
Beef short ribs |
| 1/2 |
lb |
Veal bones |
| 1 |
tb |
Salt |
| 2 |
|
Celery sticks |
| 2 |
lg |
Carrots |
| 1/2 |
sm |
Celery root (about 3 1/4 oz) |
| 1 |
md |
Bunch flat-leaf parsley (about 3 oz) |
| 4 |
md |
Garlic cloves |
| 4 |
|
Balck peppercorns |
INSTRUCTIONS
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
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