Chicken Broth

Chicken broth is a classic in the kitchen and a base for many other recipes. Here’s how to prepare it.

Ingredients

• 1 whole chicken or chicken parts (about 1-1.5 kg, preferably with bones and skin for more flavor)
• 2 medium carrots
• 2 stalks of celery
• 1 large onion
• Salt to taste
• Whole peppercorns to taste (optional)
• 2 bay leaves (optional)
• 3 liters of water, or enough to cover the chicken

Preparation

1. Clean the chicken by removing any residue and cut it into large pieces if necessary to fit into the pot.
2. Peel and roughly chop the carrots and onion. Also cut the celery stalks into a few centimeters long pieces.
3. Place the chicken in the pot and add the carrots, celery, onion, bay leaves, a bit of salt, and some peppercorns if you wish. Cover with about 3 liters of cold water or enough to fully cover the chicken and vegetables.
4. Slowly bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
5. Skim the surface with a ladle to remove impurities and excess fat that rises to the top. This operation is important for a clear broth.
6. Let simmer on low heat for at least 2 hours, better if 3-4 hours for a more intense flavor. If the water level drops too much, add more hot water.
7. Strain the broth through a fine mesh strainer, pressing lightly on the vegetables and chicken to extract all the liquid.
8. Let cool and then store the broth in the refrigerator: this way, the fat will solidify on the surface and you can easily remove it.

Remember that the cooked chicken can be used in other preparations, such as salads or to enrich soups.

Curiosity

In Italy, chicken broth is often used as a base for risotto or to cook pasta in broth. Moreover, according to tradition, it is served with tortellini for Christmas lunch or in clear broth as a comforting home remedy during the flu season.