Homemade Chicken Broth - {Brodo Di Pollo Casalingo}

By á-174942

Ingredients

• 4 pounds chicken parts (necks, wings, and breast bones)
• 2 teaspoons coarse sea salt
• 2 garlic cloves cut in half
• 2 large onions peeled and quartered
• 2 fresh or canned plum tomatoes quartered
• 1 bay leaf
• 2 sprigs fresh Italian parsley tied together with
• 2 sprigs fresh basil with kitchen string
• Juice of 1 lemon
• 2 celery ribs with leaves cut into 4 pieces
• 2 carrots peeled and halved
• 5 black peppercorns crushed

Details

Servings 1

Preparation

Step 1

Put the chicken pieces in a large stockpot, then add the salt and enough cold water to cover the pieces. Cover the pot and bring to a boil. Skim off the foam that collects with a spoon. Add the remaining ingredients, reduce the heat to medium-low, and simmer, covered, for 45 minutes to 1 hour. Skim off any additional foam that collects as the broth cooks.

Remove the chicken pieces with a slotted spoon and reserve for another use. Pour the broth and vegetables into a large strainer lined with damp cheesecloth set over another pot. With the back of a spoon, press on the vegetables to release all the juices. Discard the solids left in the strainer. Let cool, then cover the broth with plastic wrap and refrigerate overnight.

With a spoon, remove the congealed fat from the top of the broth. The broth is ready to use. It can be refrigerated for up to 1 week or frozen for up to 3 months.

This recipe yields 3 1/2 to 4 quarts.