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.
Ingredients
- 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.
Method
- 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.
Discuss
What do you think of Chicken Stock (Brodo di Pollo)?