Basic Broth (Brodo Di Carne Mista) Recipe

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Mexican Stew Recipes

Ingredients:

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 medium bunch flat-leaf parsley (about 3 oz, )
4 medium garlic cloves
4 balck peppercorns

Instructions:

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.

Servings: 2

 

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