Chicken Stock (Brodo di Pollo)

Good chicken stock traditionally is made from whatever parts of a bird are left from preparing other dishes. The original recipe called for fowl, and in fact an old-fashioned stewing hen (hard to find in the markets these days), too tough for most entrées, makes the most most full flavored stock.

  • Prep Time:
  • Yield: 10 Servings
  • 4 lb chicken 4-5lb
  • 1 lb chicken necks and backs
  • 20 cups water
  • 1 stalk celery
  • 1 carrot
  • 1 onion
  • 1 whole tomato
  • 1 tsp salt
  • 1 bouquet garni bouquet garni is a combination of fresh and dry herbs, tied together in a cheese cloth, added to the stock, and removed when done. Use fresh thyme, 2 bay leaves, 3 garlic cloves, and 1/2 bunch Italian parsley.
  • Put chicken; necks; and backs in a stockpot with the cold water. Bring to a boil and reduce heat to simmer, skimming off the fat and foam.
  • Add the celery, carrot, and onion whole. Add the whole tomato, salt, and bouqet garni, and cook over medium heat for 3 hours.
  • Remove from the heat and strain through cheesecloth. Remove the fat that forms on top.


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