Tagliolini in brodo di gallina

Tagliolini in hen stock


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Often for an occasion such as Christmas lunch, meat is boiled for its stock, in which the first course of pasta is served. The boiled meat is then eaten as a second course, or served that evening with salsa verde and acciugata, accompanied by boiled vegetables.


  • 1 hen, about 1.8 kg (4 lb)
  • 1 stalk of celery, roughly chopped
  • 1 large carrot, peele


Rinse the boiling fowl and put it into a large saucepan. Cover with 3 litres (12 cups) of cold water and bring to the boil, skimming the surface with a slotted spoon to remove any scum. If your pan is not big enough you can add more water once the liquid has reduced a little. Add the celery, carrot, parsley stalks and the onion studded with a few cloves. Season lightly with salt and add a few b