Basic Broth

Ingredients

1 onion
270 gr chicken necks
230 gr beef short ribs
130 gr veal bones
8 gr salt
2 celery sticks
2 carrots
1/2 celery root
1 bunch flat leaf parsley
4 garlic
4 balck peppercorns
3,200 gr soup kettle with salt
3,800 ml water

Instructions

boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3.5 to 4 hours, skimming frequently until stock reduces to 2 litre . Strain broth, discarding solids. (Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 litre [COOKS; Jan/Feb P38 ]