Brodo di Pollo
How to make your own Chicken Broth
Chicken Broth is an indispensable ingredient in the kitchen. It is easy to prepare and can be used for soups, risotto, and to add liquid (and flavor) to meat and roasts. If you cook frequently, Chicken Broth is an indispensable ingredient and should never be missing from your refrigerator.
There are a few good organic broth makers in the grocery stores and they are fairly good tasting, for cooking. But nothing on the market compares to a good homemade Chicken Broth. Chicken Broth in Italy is also served as a soup by itself with a little bit of pasta (angel hair, tortellini, or very small pasta shapes) added.
This recipe gives a very good tasting Broth for every use, flavored by the aromas of the vegetables and spices.
1 whole organic chicken
1 white onion
2 celery sticks
1 medium carrot
1 bunch of Italian parsley
Flame the chicken and wash it. Stick the cloves on the surface of the onion.
Place the chicken in a 4 quart stockpot. Add the vegetables.
Fill the pot with approximately 3 quarts of water. The chicken should be fully covered by the water.
Turn heat to high. Cover the pot and bring it to a boil.
When the water starts boiling, using a slotted spoon, skim away the foam that forms on the surface. Cook until the chicken is tender.
Remove the chicken from the pot and set aside. The boiled chicken can be used later for some wonderful recipes.
Filter the broth through a fine strainer to remove all the small particles to clarify it. Let the broth cool to room temperature.
When the broth is cold, the fat will solidify on the surface. Remove most of the fat from the surface of the broth with a slotted spoon. Set the broth aside to use in your soups or other recipes.