My Italian chicken brodo (chicken broth) leans on bone-in chicken thighs and aromatic vegetables for maximum flavor; a slow, stove-top simmer takes care of the rest. Makes ~2 quarts.
I used to make chicken stock using a whole chicken. The idea was to save the broth for soup, and eat the meat. A double duty dish.
While perfectly acceptable, a new tip came across my desk using bone-in chicken thighs instead. The dark meat adds more flavor and it doesn’t dry out after a long simmer like breast meat.
I’ve tested this brodo recipe numerous times and here’s what I recommend: a sturdy cheesecloth for straining out any fine particles and freezer-safe containers, both small and large for convenience.
How To Make Italian Brodo {Step-By-Step Recipe}
Step 1: Assemble & Simmer
To start, pile everything into a heavy bottom pot: chicken thighs & legs, carrots, onions, celery, herbs etc. No salt (yet).
You’ll notice that I don’t peel my onions — the skin adds golden color to the broth. This is a tip I learned in culinary school when we prepared various stocks for the onsite restaurant.
Top with water, just enough to cover your ingredients, and simmer for ~2 1/2 hrs. You might need to add more water if the broth cooks down too quickly.
Step 2: Strain The Brodo
Not the easiest part, I know. But try your best to pour it through a cheesecloth-lined strainer set over a large bowl. I’m always on my toes for this! You can remove the chicken and vegetables first, if it feels more comfortable.
Save the chicken meat for future meals (e.g. pot pie, chicken ragù over homemade pasta, quesadillas etc.). The softened veggies can be pureed into soup, but I don’t always do this. Give it a taste and season lightly with salt.
Step 3: Portion Into Jars
Once your brodo has cooled down, ladle into appropriate sized jars. I have a bunch of different sizes depending on what I need it for. For example, quart-sized jars make sense for soup. Ice cube trays are better for when you need smaller amounts for sauces.
To Serve & Store Brodo
Use it for soups and stews, and my favorite: sourdough tortellini en brodo. It’s also really good as a restorative sipping broth with a squeeze of lemon, flaky salt, and Sicilian oregano (my personal fave).
Your brodo will stay fresh in the fridge for up to 5 days, or in the freezer for up to 3 months. I have an Italian-style vegetable stock too.
Food Styling & Photography: Saltwater Studio
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Slow-Simmered Italian Chicken Brodo
- Prep Time: 5 minutes
- Cook Time: 2-3 hours
- Total Time: 0 hours
- Yield: ~ 2 quarts
- Category: Soups
- Method: Stove-Top
- Cuisine: Italian
- Diet: Gluten Free
Description
My robust Italian chicken broth leans on bone-in chicken thighs and legs (instead of a whole chicken), for maximum flavor. A slow simmer with aromatic vegetables takes care of the rest. Use it for soups, stews and sauces, and as a warm, restorative sipping broth.
Ingredients
- 600 g (1.5 lbs) chicken legs, skin on
- 600 g (1.5 lbs) chicken thighs, bone-in w/ skin
- 1 beef marrow bone (optional)
- 2 carrots, halved
- 2 celery sticks, halved
- 2 large golden onions, halved & quartered w/ skin on
- 1 fresh bay leaf
- Small handful of parsley with stems
- 1 tsp whole peppercorns
- Salt
Notes & Tips
- The beef marrow bone adds depth of flavor. Ask your butcher. My Whole Foods carries beef marrow bones in the freezer section.
- For a lighter broth (both in taste and color): omit the marrow bone, bay leaf, parsley and/or peppercorns. I do this often when I don’t have these ingredient son hand, but I still want to make brodo.
- My brodo ratio: 3- 3 1/2 pounds of meat to 3-4 quarts of water. You can adjust this based on ingredient availability.
Instructions
- Place the chicken legs, thighs, and marrow bone in a heavy-bottomed pot (a Dutch oven is perfect). Add the carrots, celery, onion, bay leaf, parsley, and peppercorns.
- Add 3 to 4 quarts of water, or just enough to cover the ingredients depending on the size of your pot.
- Bring to a boil, then reduce to a gentle simmer. Cook for 15–30 minutes, skimming foam and impurities from the surface.
- Continue simmering at a low, steady bubble for an additional ~2- 2 1/2 hours. The brodo will reduce slightly and turn a beautiful golden color when ready.
- Using tongs, remove the chicken, bones, and vegetables to a large bowl. Save them for another use (chicken pot pie is especially good!).
- Strain the brodo through a cheesecloth-lined strainer set over a large bowl to catch any bones and fine particles.
- Skim excess fat from the surface, if you want. Chilling the broth first helps; the fat will solidify and lift off easily.
- Portion the brodo into jars.
To Store:
In the fridge for up to 5 days, or in the freezer for up to 3 months.
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