Italian brodo (Italian chicken broth)

To make the Italian brodo recipe, first wash the chicken thoroughly and place it in a large pot. We make sure that the pot is large enough so that the chicken can be completely covered in water.

Roughly chop the carrots, celery and onion and add to the pot together with the bay leaves and a small bunch of parsley. I prefer to cut the vegetables into larger pieces as they retain their structure over the long cooking time and release their flavor better.

Fill the pot with cold water until the chicken is completely covered. A common mistake is to use hot water first, but cold water is essential to keep the broth clear and not cloudy.

Slowly bring to the boil and then simmer over a low heat. While simmering, skim off the foam regularly to obtain a clear broth.

Cook the brodo for about 2.5 to 3 hours. We should check regularly to see if the chicken and vegetables have released enough flavor. I always add salt at the end when I can gauge the final taste of the broth.

Once the chicken stock is ready, remove the vegetables and chicken. Pour the stock through a fine sieve and serve. You can eat the chicken and vegetables separately or return them to the stock.