Brodo di Pollo (Homemade Chicken Broth)

Ingredients

Preparation

1. Place the chicken and all the other ingredients in a large stockpot. Slowly bring to a boil. Once the water begins to heat up, a foam or scum will form on the surface of the broth. Skim off the foam with a spoon, a ladle or a fine-mesh sieve. This helps keep the broth clear.
2. Once boiling, lower the heat and bring to a simmer. Cover and cook for 2 hours. Occasionally skim off any additional foam or impurities that may rise to the surface.
3. Remove from the heat. Using tongs or a slotted spoon, carefully remove the boiled chicken, vegetables, and herbs from the pot. Save the chicken for other uses, such as soups, sandwiches, or salads. Discard the rest.
4. Taste the broth and adjust the seasoning as needed.
5. Strain the broth by pouring it through a fine-mesh sieve into another clean pot or large bowl. This removes any remaining bits of chicken, herbs, or other solids, leaving a clear, clean broth.
6. Let the broth cool to room temperature, then refrigerate it for a few hours or preferably overnight. The fat will rise to the surface and solidify into a solid layer that can easily be removed with a spoon. If you don’t have time to chill the broth, gently skim off the fat directly while it’s still warm with a spoon. You may need to do this multiple times as the broth cools down, especially if you want to eliminate as much fat as possible.
7. Once cooled, store the broth in the fridge for 3 to 4 days or freeze it for up to 3 months. You can also bring the broth to a boil and bottle it in sterilized Mason jars for a much longer shelf life.
8. Use this broth as a base for soups, risottos, or sauces. Buon appetito!