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Print this Recipe    Stock 01

Italian Basic Broth (Brodo Di Carne Mista)
Makes 2 quarts

1 large onion
1 lb chicken necks and wings
1/2 lb beef short ribs
1/2 lb veal bones
1 Tbsp salt
2 celery sticks
2 large carrots
1/2 small celery root (about 3 1/4 oz)
1 med bunch flat-leaf parsley (about 3 oz)
4 med garlic cloves
4 black peppercorns

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.

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