|Beef soup bones||2 Pound|
|Chicken bones||2 Pound (Giblets And Backs)|
|Beef||3 Pound (Stew Meat, Short Ribs Or Chuck)|
|Fryer chicken||3 Pound, cut in half lengthwise (1 Fryer)|
|Celery stalk with leaves||3|
|Carrots||3 , unpeeled, scrubbed|
|Leeks||3 , cleaned and split, reserve green tops|
|Onion||1 Large, unpeeled, root end removed|
|Garlic||5 Clove (25 gm), unpeeled, lightly crushed|
|Dill sprigs/2 teaspoons dried dill||3 (Fresh)|
|Whole allspice||1 Teaspoon|
|Ginger piece/1 teaspoon ground ginger||3 1⁄8 Inch (Fresh)|
Arrange beef and chicken bones in bottom of 12 to 16 quart stockpot.
Add beef, celery, carrots, leeks (white part only), onion, parsnips or turnips, pars ley, garlic and seasonings.
Add enough cold water to cover 3/4 of contents.
Slowly bring to a simmer and cook uncovered 1 hour.
Add chicken halves and cover soup with green leek tops to keep flavors from evaporating.
Simmer 1 hour longer or until soup has a rich flavor.
Let vegetables and meat cool in broth.
When cool, remove meat and bones.
With a wooden spoon press vegetables through strainer, returning juices to soup.
Strain broth into 6 quart bowl or pan.
Return meat to broth.