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.
Homemade Italian Chicken Broth (Brodo)
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.
