Ingredients
- 4 garlic (cloves)
- 4 balck peppercorns
- 2 celery sticks
- 2 carrots
- 1 onion
- 1 bunch flat leaf parsley
- 1/2 celery root
- 4 quarts water (cold)
- 6 quart soup kettle with salt
- 1 lb chicken necks
- 1/2 lb beef short ribs
- 1/2 lb veal bones
- 1 tb salt
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 ]
