In the Kitchen with Rob Parisi (continued)

Instructions

Add the oil to a 9 quart or larger stock pot over medium heat. Salt and season the meats as desired while moving the meats. Continue until browned.

Add approximately 6 cups of water and the 32-oz chicken stock. Turn to medium-high heat until a boil is reached, and then simmer over medium-low heat to a gentle simmer for two hours.

Remove the meat pieces to a large bowl, and strain the broth mix into another large stock pot.

All meats in the large bowl must be processed to remove all bones and nonmeat solids.

Add more oil as desired in a large saute pan and begin sautéing the onions, carrots, bell pepper and celery.

Add more oil or seasonings as desired.