Basic Broth (Brodo Di Carne Mista)

• 1 large onions
• 1 pound chicken necks and wings
• 1/2 pound beef, short ribs
• 1/2 pound veal bones
• 1 tablespoon salt
• 2 each celery stalks
• 2 large carrots
• 1/2 small celeriac root (about 3 1/4 oz)
• 1 medium parsley leaves flat-leaf , (about 3 oz)
• 4 medium garlic cloves
• 4 each black peppercorns

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 1/2 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

onions, chicken, beef, veal, salt, celery stalks, carrots, celeriac root, parsley, garlic, black peppercorns

Taken from recipeland.com/recipe/v/basic-broth-brodo-di-carne-mist-5416 (may not work)