Brodo di Pollo

Chicken Broth

Preparation info
  • Makes about

    2 litres

    • Difficulty


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.


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


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