Brodo di Pollo

Name: Brodo di Pollo (Chicken Broth)
Yield: Makes about 2 litres
Cuisine: Italian
Ingredients: 1 head celery, chopped and then washed; 2 bay leaves, 1 sprig thyme, 1 sprig rosemary, a few parsley stalks, tied into a bouquet garni; ½ bottle white wine; 4 litres water; 6 chicken bouillon cubes (Knorr for preference); 2 onions, peeled and coarsely chopped; 2 carrots, peeled and coarsely chopped; 1.5 kg chicken wings

Chicken Broth

Preparation info

Makes about
2 litres

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

A two-stage recipe. Firstly it’s a simple, relatively quick chicken stock then, if you wish, you can poach a chicken in it to give both a main course and a good chicken soup. The chicken used in the stock is part bouillon and part browned chicken wings.

Ingredients

1.5 kg chicken wings
2 carrots, peeled and coarsely chopped
2 onions, peeled and

Europe
Italy
Stock
Gluten-free
Mediterranean

Method

First trim the chicken wings. Open one out and you will see three sections: the wing tip, the middle joint and what appears to be a miniature drumstick. Separate at each joint. Scissors are very good for this but be careful, the pressure you exert on cutting the bones will do an equally effective job on your finger tips.

Put the chopped wings, vegetables and bouquet garni in a stock pot