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Ingredientes
- 1 lrg Onion
- 1 lb Chicken necks and wings
- 1/2 lb Beef short ribs
- 1/2 lb Veal bones
- 1 Tbsp. Salt
- 2 x Celery sticks
- 2 lrg Carrots
- 1/2 sm Celery root (about 3 1/4 ounce)
- 1 med Bunch flat-leaf parsley (about 3 ounce)
- 4 med Garlic cloves
- 4 x Balck peppercorns
Direcciones
- PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil till charred; set aside.
- Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-qt soup kettle with salt and 4 qts of cool water. Slowly bring to a boil. Halve the celery and carrots, quarter the celery root; add in them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hrs, skimming frequently till stock reduces to 2 qts. Strain broth, discarding solids. (Can cold, cover, and chill for up to 4 days or possibly freeze for up to 1 month.)
- Makes 2 qts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 2 servings | |
| Calories 721 | |
| Calories from Fat 483 | 67% |
| Total Fat 53.51g | 67% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 3715mg | 155% |
| Potassium 908mg | 26% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.61g | 4% |
| Protein 42.54g | 68% |
