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Chicken stock in a glass jar with celery in the background.
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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
Cook Time3 hours
Total Time3 hours 6 minutes
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.