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 ?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).
