In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients: '2 tablespoons unsalted butter', '1 large yellow onion, unpeeled and quartered', '2 carrots, roughly chopped', '2 large celery ribs, roughly chopped', '1 1/2 cups white wine', '1 whole chicken (about 3 1/2 to 4 pounds), giblets removed',<sep> directions: 'In a 10-quart stockpot, melt the butter over medium heat.', 'Add the onion, carrots, and celery.', 'Increase the heat to medium-high and cook without stirring for 2 minutes while the vegetables caramelize.', 'Stir and continue to cook until the vegetables are browned, about 10 minutes.', 'Add the wine, bring to a boil, and boil until the liquid is reduced by half, about 5 minutes.', 'Add the chicken and 1 gallon cold water.', 'Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.', 'After 1 hour, check the chicken for doneness.', 'The chicken is done when the leg pulls away easily from the body or when a meat thermometer inserted into the thickest part of the meat, without touching the bone, reads 165F.', 'Remove the cooked chicken from the broth and set it aside until it is cool enough to handle, about 10 minutes, while keeping the stock at a simmer.', 'Remove the meat from the bones, refrigerating the chicken meat for later use.', 'Return the bones to the stock and simmer for another hour, skimming off any scum that forms on the surface.', 'Pour the stock through a fine-mesh strainer into a container, discarding the solids, and let cool to room temperature, about 30 minutes.', 'Use the stock the same day it is made, or let it cool for 1 day in the refrigerator to skim the most fat from the stock.', 'Pour the stock into containers and refrigerate overnight, uncovered.', 'The next day, remove the fat that has formed on the top.', 'Instead of waiting until Thanksgiving, I make turkey stock year-round, using turkey legs and wings.', 'Just as versatile as chicken stock but with a decidedly different flavor, turkey stock is a wonderful addition to soups and sauces.', 'Because this stock simmers for so long, the meat will not have any flavor left in it and should be discarded when the stock is ready.', 'Prepare Chicken Stock, opposite, substituting 10 pounds turkey wings and legs for the chicken.', 'Do not remove the turkey after 1 hour; instead, simmer for a full 3 hours before straining and storing.', 'Both the stock and the chicken will keep for 5 days in the refrigerator or for up to 6 months in the freezer.', 'Store them separately.'
Chicken Stock

ingredients: 'Cake Ingredients', '1 white cake mix', '1 (3 ounce) package strawberry Jell-O gelatin dessert', '1 cup vegetable oil', '4 large eggs', '1 cup angel flake coconut', '1/2 cup milk', '1 cup frozen strawberries in syrup (mash thawed strawberries but reserve a cup of the syrup and discard the rest.)', '1 cup pecans, chopped', 'Cream Cheese Frosting Ingredients', '1/4 cup unsalted butter', '1 (8 ounce) package cream cheese (room temp)', '2 teaspoons milk', '1 teaspoon vanilla', '4 cups powdered sugar',<sep> directions: 'Cake Directions:', 'Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350 for 25-35 minutes, or until cake tests done.', 'Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).', 'Frosting Directions:', 'In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.'
Strawberry Pecan Cake

ingredients: '2 TB olive oil', '1 1/2# ground beef', '1 lg. onion, finely diced', '3 carrots, finely diced', '3 leeks, washed and finely diced', '4 ribs celery, finely diced, leaves left on', '3 cloves garlic, finely chopped', '2 shallots, finely chopped', '1/2 head green cabbage, julienned', '1/4 c. sugar', '1 TB honey', '1/2 c. cider vinegar', '1 TB cinnamon', '1 tsp cloves', '1/2 c. chopped parsley', '1 1/2 oranges, zest taken off in strips, orange eaten while cooking :-)', '3 bay leaves', '2 large cans (@ 32oz) whole peeled plum tomatoes, crushed by hand (chunky texture is great)', 'equal amount chicken stock (use it to rinse cans)', '1 c. tomato sauce (from a can is fine)',<sep> directions: 'Heat oil in large stock pot. Add beef and brown. Skim off fat. Add onion, carrot and celery and brown lightly. Add leeks, garlic, shallot, sugar, honey and vinegar. Cook a couple of minutes. Add cabbage, cinnamon, cloves and parsley. Tie orange rind and bay leaves together with butcher's twine in a coffee filter or cheesecloth and toss it in. Add tomatoes, stock and sauce. Season with salt and pepper. Cook until it smells and tastes good, about an hour.'
Stuffed Cabbage Soup