Basic broth (brodo di carne mista)
Last updated 6/12/2012 1:07:15 AM. Recipe ID 33149. Report a problem with this recipe.
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.
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