The free-range hen broth (old) is a recipe from grandmothers’ culinary tradition, a remedy that combines the authentic taste of tradition with the practicality of quick cooking in a pressure cooker. This ancient natural remedy, against fatigue, loss of appetite, and flu, is invigorating and fills the home with welcoming aromas, while also providing all the nutritional benefits of homemade broth. Its cooking time can vary based on the ingredients used (free-range hen or chicken) and the pot used (pressure cooker or classic pan).
Why is chicken broth good for you?
Grandma Benedetta, at the first symptoms of a family member’s flu, immediately prepares hen broth with this reasoning: “The broth is loved by germs, as soon as they see it, they happily dive in. Since this broth is not defatted, it’s an excellent laxative and allows for the quick elimination of microorganisms responsible for illness in natural ways, thus lowering the fever. All the ingredients of hen broth seem perfectly suited to treat the flu: carrots stimulate the liver to eliminate toxins, onions are anti-infective and antibacterial, garlic is antibiotic and antiviral, celery and bay leaf are anti-inflammatory, cloves help fight fatigue. Additionally, red wine is antioxidant.“
Pellegrino Artusi had a great opinion of broth, as he writes in his famous book “Science in the Kitchen and the Art of Eating Well“, read on page 14.
HOMEMADE broth RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Pressure Cooker, Stove
- Cuisine: Well-being
- Seasonality: Autumn, Winter and Spring
- Energy 21.07 (Kcal)
- Carbohydrates 0.39 (g) of which sugars 0.03 (g)
- Proteins 2.14 (g)
- Fat 1.27 (g) of which saturated 0.01 (g)of which unsaturated 0.02 (g)
- Fibers 0.14 (g)
- Sodium 788.10 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Hen Broth
- Half hen (free-range and old – about 1.5 lbs)
- 1500 ml water (cold)
- 1 golden onion (with its skin)
- 1 carrot
- 1 stalk celery
- to taste coarse salt
- 2 cloves
- 1 clove garlic
- 1 leaf bay leaf
As an alternative to old hen, chicken can be used, always with its skin.
Tools
- Pressure Cooker 7 liters
- Sieve steel
- Frying Pan large steel
Hen Broth
Wash and prepare the vegetables: 1 golden onion with its skin (gives flavor and a nice color to the broth), 1 carrot in regular pieces, 1 celery stalk in chunks, any aromatic herbs.
Cut the hen into even pieces (or have the butcher do it), if necessary singe the chicken skin to burn any small feathers.
Pour all the ingredients into the pot: hen, water, vegetables, preferred aromatics, and salt.
Close the pressure cooker: from the whistle, lower the heat and cook for 30 – 60 minutes (depends on how old and free-range the hen is). Chicken is more tender and cooks in about 15 minutes.
In a normal pot, cook for 2 – 3 hours.
Once the broth is warm, remove the meat and place it in a clean pan, pour the strained broth over it using a sieve.
In addition to hen broth, boiled chicken is also prepared.
What to do with hen broth?
Hen broth can be served plain (with the addition of a tablespoon of red wine and bread, as our grandparents did), with pasta, millet, or it can be used to prepare a tasty risotto, soups, or sauces.
How to skim the broth?
Place the broth in the refrigerator overnight, the fat will solidify on the surface in the cold and can be easily removed with a skimmer.
STORING hen broth
To store hen broth, cool it quickly after preparation. Use airtight containers suitable for storage. If stored in the refrigerator, consume within 4 days, and if frozen, within 3 months.
FAQ (Questions and Answers)
Why is chicken broth good for the flu?
Chicken broth is often considered beneficial during the flu for several reasons. First, it provides fluids that help keep the body hydrated, especially when feverish and at risk of dehydration. Additionally, it contains nutrients such as vitamins, minerals, and amino acids that can support the immune system and aid recovery. The warmth of the broth can also soothe a sore throat and provide temporary relief from cold and flu symptoms. Chicken broth is thus comforting and nourishing during illness.
How many grams of broth per person?
Generally, a serving of broth could be about 1 cup, which is equivalent to approximately 240 milliliters. However, if the broth is the main dish or part of a more substantial soup, the portion may be larger. In terms of weight, the density of the broth can vary, but an approximate estimate might be about 240-250 grams per cup of broth.
