Chicken Broth
Brodo di Pollo
Chicken broth in Italy traces its origins to ancient culinary practices. Broths made from simmering meat, poultry, and vegetables have been prepared for centuries as a way to extract flavor and nutrition from ingredients. These early broths were often used as a base for soups and stews.
In Italy, the use of chicken broth became particularly prominent during the Renaissance period. Italian chefs and culinary experts of that era emphasized the importance of clear, well-flavored broths in their recipes. Brodo di pollo was not only used as a standalone dish but also played a crucial role in Italian cuisine's complex sauces and soups.
Over time, brodo di pollo became a symbol of Italian comfort food. It was often prepared at home, especially during cold winter months, to provide warmth and nourishment. Italian mothers and grandmothers passed down their cherished recipes for chicken broth, which varied from region to region, with each family adding its unique twist.
In the modern era, brodo di pollo remains a fundamental ingredient in Italian kitchens. It is used in classic dishes like risotto, tortellini in brodo (tortellini in broth), and minestrone soup. Many Italian households still make their chicken broth from scratch, valuing the homemade flavor and nutritional benefits it offers.
What’s needed
Tools
1 big pot
1 oven tray
Ingredients (serves 4 people)
18 oz chicken thighs and wings
1 small white onion
1 big carrot
1 celery stalk
How To
Begin by preheating the oven to 250°C. Next, separate the chicken meat from the bones and set the meat aside. Place the chicken bones on an oven tray, drizzle them with a bit of olive oil, and then put them in the oven for approximately 30 minutes. Remember to remove the bones from the oven once they begin to darken; you want them to roast, but not burn!
In a large pot, add 50 fl oz of water, along with both the roasted chicken bones and the reserved chicken meat. Include a halved onion, roughly chopped carrot, and some celery. Allow this mixture to simmer for at least one hour, but you can extend the cooking time for a richer flavor.
During this hour, make sure to skim off any fat and other impurities from the surface of the broth, especially within the first 30 minutes of cooking.
After the hour has passed, remove the meat and vegetables from the broth. Strain the broth, season it with salt and pepper according to your taste, and it's ready to be used in your other recipes!
As for the chicken meat, you can create a refreshing summer salad by chopping it and mixing it with seasonal vegetables. Combine these ingredients in a bowl, add some salt, pepper, and mayo, and your salad is ready to enjoy!
(You can use this same recipe for other broths, just use beef bones instead of chicken for a richer taste, or mix them!)
