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| Foghorn-leghorn - bound for brodo |
This is one of those recipes every chef knows by heart, one of the fundamentals of the kitchen. Brodo is Italian for broth & is used in everything from risottos, minestras, stews. And, the varieties are endless; fish broth, vegetable both, beef broth, chicken broth.
We try to always have at least a liter of stock in the freezer. On a cold day you can instantly have a bowl of soup!
Broth Recipe
Brodo
1 whole chicken in pieces
1 beef bone
1 tomato
2 stalks of celery, chunked up
2 carrots, chopped in chunks
2 large onions, chopped in chunks
sprig of parsley
water
1 beef bone
1 tomato
2 stalks of celery, chunked up
2 carrots, chopped in chunks
2 large onions, chopped in chunks
sprig of parsley
water
healthy pinch of salt
In a large stock pot add all ingredients and cover with water. Bring to a boil, skim the fat and impurities that come to the top.
Then lower to a very low simmer.
Simmer for 3-4 hours.
Strain stock - discard vegetables.
Simmer for 3-4 hours.
Strain stock - discard vegetables.
Now you have a delicious stock to be used in an array of dishes & soups.
Pick the meat off the bone & use in the soup, chicken salad or any other dish.
Pick the meat off the bone & use in the soup, chicken salad or any other dish.
Stock will last a week in the fridge or you can freeze in usable portions.
I'm always up for chicken soup so thanks for the recipe! Lovely photo!
ReplyDeletesounds delicious!
ReplyDeletei love your blog, everytime i open my mail and see i have a post from you i feel like i return to Italy. I hope to visit you someday.
ReplyDeleteBlessings, m
yum. there's nothing like homemade chicken broth!
ReplyDeleteNo say it ain't so! Not Foghorn!
ReplyDeleteJulie wants to know about the kittens?
Can't wait to see you.
Will
Great picture, The Soup sounds good.
ReplyDeleteI hope Foghorn Leghorn keeps his feathers numbered for just such an occasion
Thanks for all the great comments!!
ReplyDeleteYour recipe was posted.
ReplyDeleteLike the use of tomato and beef bone; I'm sure the resulting flavor is great! I just posted about making turkey stock on my blog, Together In Food -- you might like the recipe I use too: http://togetherinfood.wordpress.com/2010/12/01/creating-something-out-of-nothing-stock-compost/
ReplyDeleteHey Jason! We were taught in culinary school to only use the bones for stock....but a lot of chefs use meat too. Can you tell me why that is?
ReplyDeleteSharon Blickenstaff
Ciao Sharon - great question. I too was taught to use the bones in culinary school however here in Italy they use "bollito con osso" meat for boiling that is attached to a big fat bone. The amount of meat is very little & tough. I asked the butcher & several others why this is & they said "because that's what you use."
ReplyDeleteNot a satisfying answer I know - but try it both ways & see which you prefer. Also when you use meat you can shred it & add to your soup/stew. - Thanks, Jason
I was born in Italy and to make good brodo, you need an old chicken (one that does not lay eggs).
ReplyDeletehttp://casa-giardino.blogspot.com/2010/12/cardboard-nativity-scene-home-made.html
@Casalbordino - yes we use our rooster/gallo for the brodo.
ReplyDeleteThis is an easy and tasty recipe to use for stew, pasta, and more! This will go well with some of the things in www.chickenbrothrecipes.com
ReplyDelete