1,000 Italian Recipes
Published by Houghton Mifflin Harcourt
An old chicken, known as a fowl, gives broth a fuller, richer flavor than a younger bird. If you can’t find a fowl, try adding turkey wings or necks to the broth, but don’t use too much turkey or the flavor will overwhelm the chicken. After cooking, much of the flavor will be boiled out of the meat, but thrifty Italian cooks use it to make a salad or chop it up for a pasta or vegetable stuffing.
Total Timeunder 4 hours
Make Ahead RecipeYes
Dietary Considerationhealthy, low calorie, low carb
Taste and Texturesavory
Type of Dishstock
- 1 4-pound whole fowl or chicken
- 2 pounds chicken or turkey parts
- 2 celery ribs with leaves, cut up
- 2 carrots, cut up
- 2 medium onions, peeled and left whole
- 1 large tomato or 1 cup chopped canned tomatoes
- 1 garlic clove
- 3 or 4 sprigs fresh parsley
Place the fowl and chicken or turkey parts in a large stockpot. Add 5 quarts cold water and bring to a simmer over medium heat.
Adjust the heat so that the water is barely simmering. Skim off the foam and fat that rises to the surface of the broth.
Once the foam stops rising, add the remaining ingredients. Cook 2 hours, regulating the heat so that the liquid bubbles gently.
Let the broth cool briefly, then strain it into plastic storage containers. The broth can be used right away, or let it cool completely, then cover and store it in the refrigerator up to 3 days or in the freezer up to 3 months.
2004 Michele Scicolone