Recipe: Homemade Chicken Broth (Brodo di Pollo) (Italian)

HOMEMADE CHICKEN BROTH (BRODO DI POLLO)

"This broth is delicate yet full-bodied, with a touch of sweetness from the fennel stalks."

1 (4- to 4 1/2- pound) chicken or 5 pounds chicken parts, including backs, necks, wings and 1 chicken half
2 yellow onions, quartered, with 1 whole clove stuck in 2 of the quarters
2 carrots, trimmed and halved lengthwise and cut into 2-inch pieces
2 stalks celery, leafy tops included, trimmed and cut into 2-inch pieces
Stalks with fronds from 1 fennel bulb (reserving bulb for another use)
6 medium sprigs flat-leaf parsley
4 medium sprigs thyme
1 clove crushed garlic
1/2 teaspoon whole black peppercorns
4 to 5 quarts water
Kosher or sea salt
Have ready a colander lined with damp cheesecloth.

Place all of the ingredients except for the water and salt into a large stockpot, then add just enough water to cover the ingredients by about 2 inches. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface. Reduce heat to low and cook, uncovered, for 3 to 4 hours. (Keep skimming surface foam occasionally during the first hour of cooking.) Add salt to taste during the last hour of cooking.

Strain the broth through the lined colander into a clean container, saving the chicken meat for another use. Cool to room temperature, then cover and refrigerate until well chilled.

Discard the congealed layer of fat on the surface before reheating the broth. Use within 3 days or freeze.

Makes 8 to 10 cups
Source: The Glorious Soups and Stews of Italy by Domenica Marchetti and William Meppem