Italian Brodo Recipe - Easy Homemade Chicken Broth

Italian Brodo Recipe - Easy Homemade Chicken Broth

This Italian brodo recipe is a must-have in your kitchen. An easy homemade chicken broth is a flavorful, and a staple with so much versatility. Freeze for future use, or use it right away for soups, pastina, or risotto; the possibilities are endless!

Course Soup

Cuisine Italian

Prep Time 15

Cook Time 3

Servings litres

Calories 583kcal

Author Pina Bresciani

Ingredients

½ tablespoon whole peppercorns
1 whole chicken (bone in skin on)
2 carrots (extra large) or 5 small carrots
3 celery stalks
1 yellow onion
4 whole cloves
2 dried bay leaves
½ bunch parsley
Salt to taste

Instructions

Start by preparing the vegetables - peel the onion, but leave it intact by leaving the stem on. Pierce the onion with the 4 cloves, evenly spaced apart. Peel the carrots, cut off the stem, and cut the carrots in half horizontally. Cut off the ends of the celery and cut into 2-3 large pieces.
In a large stock pot (7 quart), add all the ingredients. Cover with 5 litres of water.
Turn the heat on to medium high, and once stock starts to boil (about 10-15 minutes), fat released from the chicken will make its way to the surface.
Skim this fat off the top. Turn heat down to low and partially cover with a lid.
Let the stock simmer for about 3 hours. You can let it simmer for more or less time. Less time simmering means the broth will be lighter in flavor, more time means it will be deeper and richer in flavor.
Strain the broth into a large bowl using a sieve. Your chicken stock is ready! Use in soups, pastina in brodo, etc.
Optional step: Once the broth is refrigerated for about 24 hours, the fat will solidify at the top. You can remove the fat from the stock with a spoon.

Notes

- Let the brodo simmer for as long as possible (at least three hours); the longer the simmer time, the more flavor it will have.

- Add the chicken from the pot to your brodo for something extra to your dish, or add with pastina to make chicken pastina soup.
- Serve with some Parmigiano-Reggiano sprinkled on top for enhanced flavor.
- To make this recipe, I used a large 7 quart stock pot. Using a smaller pot (and adding less water) is fine, but the broth reduces as it cooks, so if you use a smaller pot, there will be less broth produced in the end.
- This recipe will yield 3 litres of broth.

Nutrition