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Basic Broth (brodo Di Carne Mista)

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CATEGORY CUISINE TAG YIELD
Meats Italian Italian, Meats, Soups/stews 2 Servings

INGREDIENTS

1 Onion
1 lb Chicken necks and wings
1/2 lb Beef short ribs
1/2 lb Veal bones
1 T Salt
2 Celery sticks
2 Carrots
1/2 Celery root, about 3 1/4 oz
1 Bunch flat-leaf parsley
about 3 oz
4 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 413
Calories From Fat: 233
Total Fat: 25.9g
Cholesterol: 113.4mg
Sodium: 3656.3mg
Potassium: 728.6mg
Carbohydrates: 15.2g
Fiber: 4g
Sugar: 7.4g
Protein: 30.7g


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