Crinella Family Cookbook
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Anti Pasti
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Table of Contents
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Our Grandparents Favorites
Pheasant Cacciatore
Italian Chicken Stock
Pasta Asciutta Sauce
Spaghetti a la Caruso
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Italian Chicken Stock a la
Nona Crinella
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2 necks and backs of chicken
6 celery stalk ends, including leaves
1 large white onion
4 tomatoes, chopped into quarters
4 quarts, water
6 large cloves, garlic
2 whole bay leaves
2 tablespoons, peppercorns
1/2 cup, dry white wine
1 tablespoon, salt
2 tablespoons, tarragon (Fran, this seems like a lot Also, fresh?)
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Place all ingredients except salt into large stockpot.
Cover and bring to
a boil. Reduce heat to very low.
Simmer covered for 1 to 2 hours.
Skim
surface occasionally with a slotted spoon. Add salt.
Strain broth
through colander, mashing ingredients through the holes.
Re-strain fluid
through a fine sieve.
This same recipe may be used with veal, and is
especially delicious when made with wild pheasant carcasses.
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