Using ingredient chicken necks
Basic Broth
- 4 garlic (cloves)
- 4 balck peppercorns
- 2 celery sticks
- 2 carrots
- 1 onion
- 1 bunch flat leaf parsley
- 1/2 celery root
- 3,800 ml water (cold)
- 3,200 gr soup kettle with salt
- 270 gr chicken necks
Chicken Escarole Soup***
- 76 chicken stock
- 2 stalks celery
- 2 sprigs parsley
- 1 onion
- 1 salt and pepper
- 1 head of escarole washed well
- 2,400 ml water
- 1,100 gr chicken necks
- some simmer all ingredients in a pot
Mama Braun's Spaghetti Sauce
- 5 lamb (ground)
- 3 ga progresso tomato paste
- 11,300 gr beef (ground)
- 2,400 gr bell peppers
- 2,000 gr onion
- 1,900 ml beef stock
- 1,700 gr chicken necks
- 525 gr sugar
- 500 gr mushrooms
- 6 gr salt
Chicken Stock Or Broth By James Beard, Chef
- 6 peppercorns
- 2 garlic (cloves)
- 1 onion
- 1 leek
- 1 carrot
- 1 bay leaf
- 1 parsley sprig
- 6,900 gr pot
- 2,800 ml water
- 525 gr chicken gizzards