Homemade Italian Chicken Broth (Brodo)

Growing up, one of the fondest memories I have is watching my Nonna prepare her homemade Italian chicken broth. It was a tradition passed down through generations, and the aroma that filled her kitchen was simply magical. This family favourite was not only a base for countless mouthwatering dishes but also a delightful treat on its own. The comforting warmth of the broth and its rich flavours were enough to soothe any soul. I remember how Nonna would add tiny pastina to the broth, transforming it into a simple yet satisfying meal. The taste of that homemade Italian chicken broth remains etched in my heart, forever reminding me of the love and tradition that shaped my culinary journey.

Italian chicken broth, known as brodo, is a staple in Italian cuisine, providing a flavorful foundation for countless soups, stews, and sauces. Making your own homemade chicken broth allows you to control the quality of ingredients and infuse it with authentic flavors. In this recipe, we’ll guide you through the process of creating a rich and aromatic Italian chicken broth that will elevate your culinary creations.

To make real Italian chicken broth/brodo, you need:

Ingredients:

• 3 litres water
• 1 bunch of celery, ends trimmed but leaves intact
• 2 large brown onions, quartered
• 3 large carrots, chopped into thirds
• 2 chicken frames
• 4 tablespoons table salt
• 10-15 black peppercorns

Step 1: Prepare the Broth Base

1. In a large pot, combine 3 liters of water, 1 bunch of celery with leaves intact, 2 large brown onions quartered, 3 large carrots chopped into thirds, 2 chicken frames, 4 tablespoons of table salt, and 10-15 black peppercorns.
2. Place the lid on the pot and bring the mixture to a boil over high heat.

Step 2: Simmer the Broth

1. Once the broth is boiling, reduce the heat to low to maintain a gentle simmer.
2. Let the broth simmer for 3-4 hours, allowing the flavors to meld together and the chicken frames to release their essence. Note: Skim off any impurities or foam that may rise to the surface during the simmering process.

Step 3: Cool and Strain the Broth

1. After the simmering time is complete, turn off the heat and allow the broth to cool to room temperature.
2. Using tongs, carefully remove the chicken frames and vegetables from the broth and discard them.
3. Prepare a large bowl and place a muslin cloth or fine-mesh strainer over the top.
4. Ladle the chicken broth over the muslin cloth, allowing it to strain and separate any remaining solids from the clear broth.

Step 4: Store the Broth

1. Divide the strained chicken broth into glass jars with lids or heatproof airtight containers.
2. Ensure the containers are clean and sanitized before transferring the broth.
3. Seal the jars or containers tightly to maintain freshness.
4. Store the homemade Italian chicken broth in the refrigerator for up to 4-5 days or freeze for longer storage.

Homemade Italian chicken broth, or brodo, is a versatile and essential ingredient in Italian cooking. By following this easy recipe, you can create a flavorful and nourishing broth that serves as a base for a variety of delicious soups, stews, and sauces. Enjoy the comforting aroma and depth of flavors that come from simmering chicken frames, fresh vegetables, and aromatic spices for hours. Store your homemade broth in glass jars or airtight containers, ready to enhance your culinary creations with the authentic taste of Italy. Elevate your dishes with the richness and quality of homemade Italian chicken broth.

Print Recipe

Chicken Brodo (Chicken Broth)

A flavoursome chicken stock that is easy to make and works perfectly in any recipe that require stock (such as risottos, soups and stews).

Prep Time6 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 6 minutes mins

Course: Condiments

Cuisine: Mediterranean

Keyword: chicken, chicken broth, chicken stock

Servings: 10

Equipment

• Sharp Knife
• Chopping Board
• Large stock pot
• Cheese cloth/muslin
• Large bowl
• Glass jars
• Tongs

Ingredients

• 3 litres water
• 1 bunch of celery ends trimmed but leaves in
• 2 large brown onions quartered
• 3 large carrots chopped in thirds
• 2 chicken frames
• 4 tbs table salt
• 10-15 black peppercorns

Instructions

• Add the chicken frames, water, celery, onions, carrots, salt and black peppercorns to a large pot. Place the lid on and bring to a bowl. Once boiling reduce to a simmer for 3-4 hours.
• After 3 hours, turn off the heat and allow to cool to room temperature.
• Use tongs to remove the chicken carcasses and vegetables. Discard.
• Place a muslin cloth over the top of a large bowl. Ladle the chicken broth over the top of the muslin to strain the brodo.
• Divide the chicken brodo between glass jars with lids on or heat proof airtight containers.

Notes

Storage

Store the chicken stock in the fridge for up to 4 days or in the freezer for up to 6 months. 

All images created by Sarah Bell from Our Nourishing Table.