Basic Broth (Brodo Di Carne Mista)

Title:
Basic Broth (Brodo Di Carne Mista)

Yield:
2 Servings

Categories:
Italian,
Soups,
Meats




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






 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