Meat Broth (Italian Brodo di Carne Mista)

Brodo di carne is slightly more full-bodied than your average meat broth. Italian cooks use it as a base for delicate broth-and-pasta soups and also for more robust vegetable and grain soups. I add it by the ladleful to risotto, pasta sauces, stews and braises.

1 large onion
1 lb chicken necks and wings
½ lb beef short ribs
½ lb veal bones
1 Tbsp. sea salt
2 ribs celery
½ small celery root (½ cup)
3 oz fresh flat-leaf parsley
4 cloves garlic
3 black peppercorns

Preheat oven to broiler setting. Place oven rack in the highest position.

Peel and halve the onion and broil until charred, set aside.

Remove fat from chicken parts and beef ribs.

Put them and veal bones in a 6-quart soup kettle with salt and 4-quarts of cold water.

Slowly bring to a boil.

Halve the celery and carrots, quarter the celery root, add them to the soup kettle along with the remaining ingredients and simmer for 3½-4 hours, skimming frequently until broth reduces to 2 quarts.

Strain broth, discarding solids.

Makes 2 quarts.

Make-Ahead: Cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.