Chicken Brodo
This is a traditional recipe for making a large pot of fresh stock from chicken or turkey. It is the way my grandma or mother would make it. It would be made weekly and stored in the fridge for a warm soup as part of the weeknight meal. I still make this very often , especially during the winter months.
It can easily be frozen for several weeks and can be used as a base for cream soups or any recipe that calls for chicken broth. The cooking time is a bit long but the process is quite easy. It is really worth the effort however as it does not compare to store bought. Also you can adjust the salt level to your taste and it’s very flexible as to the components you can use. This is really just a guideline and not a very precise recipe. Enjoy!
"Brodo di Pastina" Fresh Chicken Broth
Ingredients:
- Fresh Chicken or Turkey (bones, neck, wing or legs)
- Fresh vegetables (the quantity or variety can vary based on what you have on hand and what you prefer)
- onion and/or leek and/or green onion
- carrots and/or squash and/or sweet potato
- fresh parlsey
- celery ribs
- fresh tomato
- bouillon cube
- 1 tablespoon salt
In a large pot cover chicken/turkey pieces with water.
It is preferable that the meat is fresh and soaked in some
salt water over night before using)
Place over medium heat. With a spoon, scoop up the bone marrow
that rises to the surface – remove as much as you can.
Slowly the water will come to a boil. Before boiling make sure to
keep an eye and remove as much of the marrow you can.
Once the water comes to a boil add the fresh vegetable and bouillon cube.
Add salt.
Let simmer slowly at least 2 hours.
Broth should be strained before using
Bring a medium pot of salted water to boil and add your small noodle pasta of choice.
Once cooked strain the water and add the fresh broth.
The chicken pieces, if large can be eaten or used to make a chicken salad.
As well the larger pieces of veg can be eaten as a side.
