Basic Broth (Brodo Di Carne Mista)

Adjust oven rack to high position and heat the broiler.

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 3 1/2 to 4 hours, skimming frequently until stock reduces to 2 quarts.

Strain broth, discarding solids.

NOTE: You can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.