Brodo di Gallina

• 1 chicken, about 2kg
• salt
• 4 litres water
• 2

Put the chicken in a large pan with a little salt and cover with the 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.

Remove the solidified fat from the surface. Keep the stock in the fridge and use within 4