| 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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