Italian Brodo
Italian Brodo is considered a remedy for all sorts of maladies according to the Italians. This dish is a clear broth that is cooked over several hours, allowing it to develop a beautiful and natural flavor. It serves as a versatile base, perfect for soups or as a stock, and can be frozen for up to 3 months. This slow-cooked dish is rich in tradition, often passed down through generations, and is cherished for its simplicity and depth of flavor. An old Nonna's secret to a clear broth involves simmering the ingredients slowly, rather than boiling, over the course of 2-3 hours.
Ingredients 11
1 whole chicken, rinsed
1 onion, large, halved or quartered
2 stalks celery, halved or quartered
2 carrots, halved or quartered
2 cloves garlic, halved or quartered
1 ripe tomato, seeds squeezed out
2 sprigs parsley
2 bay leaves
1 tsp peppercorns
salt, to taste
water, enough to cover ingredients
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Method 5
Cut all vegetables in halves or quarters and squeeze out with the seeds.
place all the & into a large pot with cold water.
Allow to come to simmer slowly not boil. This will ensure that your Brodo is clear.
Let it cook for about 2-3 hours.
Once it has been cooking for 2-3 hours allow to cool slightly and strain. Shred the off the bone and serve with the broth.
Anna Simon's tips
You can either discard the vegetables or chop them and place them back in the broth.
Helpful tips
Why is it important not to boil the Brodo while cooking?
How can I store Italian Brodo to maintain its freshness?
Can I add other herbs or spices to the Brodo for more flavor?
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Notes
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