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Softly caramelized onions, sauteéd celery, parsley root, and carrots, and thickened chicken bone broth yields a subtley sweet, versatile gravy. Makes 2 quarts.
3 onions, chopped
1/2 cup oil
2 peppers, sliced
3 stalks celery, chopped
2 parsley roots, cubed
8 parsley sprigs, chopped
1 pound carrots, cubed
3 pounds chicken or veal bones
6 bay leaves
1/4 cup sugar
1 teaspoon salt
1 teaspoon paprika
4 tablespoons flour, dissolved in 1/2 cup water
Sauté onions in oil until light brown.
Add vegetables and sauté for 15 minutes.
Add bones, bay leaves, spices and water to cover.
Cook over low heat for two hours.
Add flour to vegetables and cook for 15 minutes or until thickened.
Remove bones and bay leaves.
Cool.
Blend and reheat.
Serve over chicken or meat.
Styling and Photography by Jennifer E. (Bitton) Chetrit
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