Bouillon With Rye Croutons — Jewish Food Society

Ingredients

• ½ pound bone-in chicken or turkey pieces, dark meat
• 1 pound bone-in beef short ribs
• 1 yellow onion, peeled and cut in half
• 1 carrot, cut in half crosswise
• 1 medium-sized celery root, peeled and cut in half
• ¼ bunch fresh dill
• ¼ bunch fresh parsley
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 4 slices rye bread (such as borodinsky), cut into ½ inch cubes
• 2 tablespoons sunflower oil
• 1 teaspoon kosher salt