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.