Enriched Chicken Stock

1. 1

   Heat the oil in a large saucepan.

2. 2

   Add the chicken wings and beef and cook over moderately high heat until browned all over, about 10 minutes.

3. 3

   Season with salt and pepper and add the carrots, onion, celery root and tomato.

4. 4

   Cook over moderate heat, stirring occasionally, until the vegetables are barely softened, about 10 minutes.

5. 5

   Add the broth to the pan and bring to a boil.

6. 6

   Cover partially and cook over moderately low heat for 30 minutes.

7. 7

   Strain the stock, reserving the meat and vegetables for another use.

8. 8

   Refrigerate the stock and remove the fat from the surface before using or freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.