1 kg short ribs, cut up 2 lb
2.5 L cold water 10 cup
1.5 kg chicken pieces 3 lb
1 bay leaf
5 ml thyme leaves 1 tsp
50 ml parsley, chopped 1/4 cup
4 celery stalks, sliced
3 carrots, sliced
2 parsnips, sliced
2 onions, sliced
1 small rutabaga, diced
salt & pepper to taste
In large stock pot; place ribs and cold water and bring to a boil. Skim off foam, reduce heat and simmer for 1 1/2 hours. Add chicken, bay leaf, thyme and parsley and simmer for 30 minutes. Add vegetables and simmer for 30 minutes more or until beef and chicken are tender. Season with salt and pepper.
Serves 8 to 10