Basic Broth (Brodo Di Carne Mista)
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 1 | pound |
chicken necks
and wings |
|
| ½ | pound |
beef, short ribs
|
|
| ½ | pound |
veal bones
|
* |
| 1 | tablespoon |
salt
|
|
| 2 | each |
celery stalks
|
|
| 2 | large |
carrots
|
|
| ½ | small |
celeriac root
(about 3 1/4 oz) |
*
|
| 1 | medium |
parsley leaves
flat-leaf , (about 3 oz) |
*
|
| 4 | medium |
garlic cloves
|
*
|
| 4 | each |
black peppercorns
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 453.6 | g |
chicken necks
and wings |
|
| 226.8 | g |
beef, short ribs
|
|
| 226.8 | g |
veal bones
|
* |
| 15 | ml |
salt
|
|
| 2 | each |
celery stalks
|
|
| 2 | large |
carrots
|
|
| 0.5 | small |
celeriac root
(about 3 1/4 oz) |
*
|
| 1 | medium |
parsley leaves
flat-leaf , (about 3 oz) |
*
|
| 4 | medium |
garlic cloves
|
*
|
| 4 | each |
black peppercorns
|
*
|
Directions
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 3½ 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
