Recipe - Basic Broth (Brodo Di Carne Mista)

1 lg Onion
1 pound Chicken necks and wings
One half pound Beef short ribs
One half pound Veal bones
1 tablespoon Salt
2 Celery sticks
2 lg Carrots
One half small Celery root (about 3 One fourth oz)
1 md Bunch flatleaf parsley
(about 3 oz)
4 md Garlic cloves
4 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
6quart 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