📝 About This Recipe
This soul-warming elixir is the cornerstone of Italian home cooking, traditionally served as the first course of a festive Sunday lunch. Crafted from a whole chicken and a 'profumo' of aromatic vegetables, this broth is remarkably clear, naturally golden, and deeply savory. It is more than just a base for soup; it is a restorative masterpiece that captures the essence of slow, deliberate Mediterranean cooking.
🥗 Ingredients
The Bird
- 4-5 pounds Whole stewing hen or roasting chicken (excess fat removed, giblets discarded)
- 1 pound Chicken feet or wings (optional, for extra gelatin and body)
The Aromatics (Odori)
- 2 medium Yellow onions (unpeeled for color, halved)
- 3 large Carrots (scrubbed but unpeeled, cut into chunks)
- 3 pieces Celery stalks (including leaves, cut into chunks)
- 2 small Roma tomatoes (halved; helps clarify the broth and adds acidity)
- 1 head Garlic bulb (halved crosswise)
Herbs & Seasoning
- 1 bunch Flat-leaf Italian parsley (whole stems)
- 1 tablespoon Black peppercorns (whole)
- 1 piece Parmigiano-Reggiano rind (approx 2-3 inches; adds umami)
- 1 tablespoon Fine sea salt (plus more to taste at the end)
- 5-6 quarts Cold filtered water (enough to cover the bird by 2 inches)
👨🍳 Instructions
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1
Rinse the chicken thoroughly under cold water. If using chicken feet, ensure the claws are clipped. Place the chicken and extra wings/feet into a very large stockpot (at least 12-quart capacity).
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2
Cover the chicken with the cold filtered water. It is crucial to start with cold water to ensure a clear broth, as it allows the proteins to release slowly.
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3
Place the pot over medium-high heat and bring it slowly to a gentle simmer. Do not let it reach a rolling boil, as this will emulsify the fat and make the broth cloudy.
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4
As the water reaches a simmer, a greyish foam will rise to the surface. Use a fine-mesh skimmer or a large spoon to diligently remove this foam for about 15-20 minutes until the surface stays clear.
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5
Add the halved onions (with skins), carrots, celery, tomatoes, and garlic to the pot. The onion skins provide a beautiful amber hue to the finished liquid.
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6
Tuck in the parsley bunch, black peppercorns, and the Parmigiano rind. Add the tablespoon of sea salt.
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7
Reduce the heat to the lowest possible setting. You want to see only the occasional bubble breaking the surface—a 'smile' in the water, as the Italians say.
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8
Simmer uncovered for 3 to 3.5 hours. If the liquid level drops below the chicken, add a little more hot water to keep it submerged.
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9
Taste the broth after 3 hours. It should be rich and deeply flavored. If it tastes thin, continue simmering for another 30 minutes.
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10
Carefully remove the chicken and larger vegetables using a slotted spoon or spider strainer. The chicken meat can be reserved for salads or soup, though much of its flavor is now in the broth.
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11
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large heat-proof bowl. Discard the solids.
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12
Let the broth cool to room temperature, then refrigerate overnight. The next morning, the fat will have solidified on top; simply lift it off with a spoon for a perfectly lean broth.
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13
Reheat the broth when ready to serve, adjusting the salt level to your preference.
💡 Chef's Tips
Always start with cold water to extract the most flavor and keep the liquid clear. Never let the broth reach a hard boil; a gentle simmer is the secret to a professional-grade clarity. Keep the onion skins on; they contain natural pigments that give the broth a stunning golden-orange glow. Don't skip the Parmigiano rind; it acts as a 'secret ingredient' that provides a savory depth you can't get from salt alone. If the broth tastes flat, add a tiny splash of lemon juice or white wine vinegar right before serving to brighten the flavors.
🍽️ Serving Suggestions
Serve 'In Brodo' with handmade tortellini or tiny pastina shapes like stelline. Pair with a glass of crisp, dry Italian white wine like a Soave or Gavi di Gavi. Serve as a simple starter with a slice of toasted sourdough rubbed with a raw garlic clove. Garnish with a generous dusting of freshly grated Parmigiano-Reggiano and a pinch of minced parsley. Use it as the poaching liquid for a delicate 'Bollito Misto' (mixed boiled meats) served with salsa verde.