ezRecipe-Zee: Cooking Recipe: How to make Homemade Chicken Broth

Homemade Chicken Broth - {Brodo Di Pollo Casalingo}

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Date Added:	February 29, 2008
Calories:	202
Serves:	0
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Italian / Pasta / Pizza, Soups / Stews

Ingredients:

4     pounds        chicken parts
                    = (necks, wings, and breast bones)
2     teaspoons     coarse sea salt
2                   garlic cloves
2     large         onions
2                   fresh or canned plum tomatoes
1                   bay leaf
2     sprigs        fresh Italian parsley
2     sprigs        fresh basil
                    Juice of 1 lemon
2                   celery ribs with leaves
2                   carrots
5                   black peppercorns

Directions: one line for each direction. When saved the lines will be numbered.

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.

Notes:
Recipe from "Mangia Pasta!" by Mary A. Esposito, (Morrow Cookbooks, 1998)

Rating: ()

Added On: February 29, 2008

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