Basic Broth (brodo Di Carne Mista) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 large: Onion,
1 lbs: Chicken necks and wings,
1/2 lbs: Beef short ribs,
1/2 lbs: Veal bones,
1 tbsp: Salt,
2: Celery sticks,
2 large: Carrots,
1/2 small: Celery root, about 3 1/4 oz
1 medium: Bunch flat-leaf parsley, about 3 oz
4 medium: Garlic cloves,
4: Balck 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 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.
Source from luhu.jp
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.
Source from luhu.jp