Title: Basic broth (brodo di carne mista)
 Categories: Italian, Soups/stews, Meats
      Yield: 2 Servings
 
      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.