The chicken broth recipe allows you to obtain a highly nutritious and simple dish, with a wide range of uses in the kitchen.
It is a basic preparation widely used for timbales, risottos, but also for tortellini or egg pasta in broth, etc…
The traditional recipe involves using chicken or hen, and with a few initial precautions, just put everything in the pot and in no time at all, you will have a great broth.
It will be both tasty and healthy, as it has always been considered very useful to ward off colds, seasonal illnesses, and as a natural restorative.
We will also have cooked, tender, and fragrant chicken that we can use in risottos, meatballs, for a tasty chicken salad, and much more.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2.2 lbs chicken
- 1 onion
- 1 carrot (large)
- 1 stalk celery
- 8 oz tomato
- 1 leaf bay
- 8.5 cups water
- 2 g coarse salt
- 2 tablespoons tomato puree
Tools
- Pot tall
Preparation
To make the chicken broth recipe, first remove any remaining feathers from the chicken by bringing it close to the flame until it burns off the feather.
Repeat the operation for each piece of chicken and use a knife to scrape off the parts that have been slightly charred by the flame.
Rinse it under running water.
If you want a low-fat and delicately flavored broth, immerse the chicken pieces in a pot of boiling water where you have squeezed a lemon and left the lemon inside.
Boil for about 5 minutes, then remove the chicken and discard the cooking water.
If desired, you can now also remove part of the skin.
At this point, place the chicken pieces in a tall pot, add the onion, carrot, celery, tomatoes all cut into large pieces, bay leaf, and tomato puree (I use it along with the tomatoes to get a pink broth, but both can be omitted), cover with cold water and bring to a boil covered with a lid.
Once boiling, salt, lower the heat, and cook for about 40 minutes over low heat.
If using a whole chicken instead of in pieces, it may require slightly longer cooking (about 50 minutes).
During cooking, it’s useful to remove much of the excess fat that surfaces.
If, however, we have pre-boiled, this is not necessary, as we will have already gotten rid of much of the fat.
At the end of cooking, adjust for salt, then remove the chicken.
With a strainer filter the broth and discard the vegetables.
The chicken broth recipe is now complete.
Storage
When cold, place the broth in an airtight jar or cover it well with plastic wrap. It keeps in the fridge for about 3-4 days. We can freeze the broth if previously used ingredients were not already frozen.
When cold, place the broth in an airtight jar or cover it well with plastic wrap. It keeps in the fridge for about 3-4 days. We can freeze the broth if previously used ingredients were not already frozen.
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