Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion 2 lg Carrots
1 lb Chicken necks and wings 1/2 sm Celery root (about 3 1/4 oz)
1/2 lb Beef short ribs 1 md Bunch flat-leaf parsley
1/2 lb Veal bones -(about 3 oz)
1 tb Salt 4 md Garlic cloves
2 Celery sticks 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 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.

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