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-> [Italian, Soups & Stews, Western European] -> [Basic broth (brodo di carne mista) Recipe] |
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Basic broth (brodo di carne mista)
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| Artist: |
_ |
| Categories: |
Italian, Soups & Stews, Western European |
| Yield: |
2 |
| Rating: |
0 |
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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 ?oz) | | 1
| med | Bunch flat-leaf parsley | | | -(about 3 oz) | | 4
| med | Garlic cloves | | 4
| | Balck peppercorns |
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Procedures:
| 1 | Preparation and cooking: adjust oven rack to high position and heat the broiler. | | 2 | Peel and halve the onion and broil until charred; set aside. | | 3 | Remove fat from chicken parts and beef ribs. | | 4 | Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. | | 5 | Slowly bring to a boil. | | 6 | Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 ?to 4 hours, skimming frequently until stock reduces to 2 quarts. | | 7 | Strain broth, discarding solids. | | 8 | (can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month). | | 9 | makes 2 quarts | | 10 | [cooks; jan/feb p38 ] |
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