Chicken Stock

Name: Chicken Stock (Brodo di Pollo)
Cuisine: Italian
Ingredients: 1 tablespoon white peppercorns; 1 head garlic, halved horizontally; 8 litres cold water; 1 bunch flat-leaf parsley, torn; 4 small brown onions, roughly chopped; 2 sprigs rosemary; 3 bay leaves; 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; 4 raw chicken carcasses; 1 leek, roughly chopped

Brodo di Pollo

Preparation info

Makes about
5 litres

Difficulty
Complex

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Chicken stock has the most neutral flavour of any stock and so is used as a base in many dishes, including risotto and some seafood dishes. It’s worth always keeping some in the freezer.

Ingredients

4 raw chicken carcasses
1 leek, roughly chopped
2 carrots, roughly chopped

Europe
Italy
Stock
Gluten-free
Sardinia

Method

Wash the carcasses and leek in cold water. Place leek, carrots, celery and onions in a stockpot or large saucepan. Pack in the chicken carcasses, halving them if necessary. Add remaining ingredients and bring to the boil.

Reduce heat and simmer for 6 hours, skimming regularly to remove any froth that rises to the surface (this will help prevent the stock from going cloudy).

Set