Basic Italian Chicken Broth Recipe - Brodo

Foghorn-leghorn -  bound for brodo
This is one of those recipes every chef knows by heart, one of the fundamentals of the kitchen. Brodo is Italian for broth & is used in everything from risottos, minestras, stews. And, the varieties are endless; fish broth, vegetable both, beef broth, chicken broth. 
We try to always have at least a liter of stock in the freezer. On a cold day you can instantly have a bowl of soup!

Broth Recipe 
Brodo
1 whole chicken in pieces or the equivalent weight of chicken bones
1 beef bone
1 tomato
2 stalks of celery, chunked up
2 carrots, chopped in chunks
2 large onions, chopped in chunks
sprig of parsley
water
healthy pinch of salt
aromatics of your choice

In a large stock pot add all ingredients and cover with water. Bring to a boil, skim the fat and impurities that come to the top.
Then lower to a very low simmer.
Simmer for 3-4 hours.
Strain stock - discard vegetables.
Now you have a delicious stock to be used in an array of dishes & soups.

Pick the meat off the bone & use in the soup, chicken salad or any other dish.
Stock will last a week in the fridge or you can freeze in usable portions.

1 comment :

  1. Bones you use for stock, you need meat to make chicken soup; and an old hen is best.
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