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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
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.
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.
Stock will last a week in the fridge or you can freeze in usable portions.
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