Brodo di Gallina

Name: Brodo di Gallina (Chicken stock)
Yield: Makes about 3 litres
Cuisine: Italian
Ingredients: 2–3 celery stalks, coarsely chopped; 1 onion, halved; 1 tbsp black peppercorns; 4 bay leaves; 1 chicken, about 2 kg; 2 carrots, cut into chunks; salt

Chicken stock

Preparation info

Makes about
3 litres

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Chicken stock forms the basis of many soups, risottos and other dishes. Indeed some Italian soups consist of little else apart from a good broth with some small pasta cooked in it, or eggs, as in the famous stracciatella of Lazio. Ideally, use a 2- to 3-year old bird.

Ingredients

1 chicken, about 2 kg
salt
2 carrots, cut into chunks

Europe
Italy
Stock
Gluten-free
Mediterranean

Method

Put the chicken in a large pan and cover with 4 litres lightly salted water. Bring to the boil and skim off the froth from the surface. Add the remaining ingredients and allow to simmer gently for 1½-2 hours, skimming occasionally. Strain the stock into a bowl, check the seasoning and allow to cool