Brodino di Pollo (Italian Chicken Soup)
A classic Italian chicken broth made by slowly simmering chicken bones, vegetables, and aromatics until clear and flavorful. Perfect to enjoy on its own or as a base for pasta, risotto, and other Italian dishes.
Ingredients
- 3-4 chicken bones/spines from when you made BBQ Spatchcock chicken (or 3-4 chicken carcasses, or simply use 1 whole chicken)
- 1 large tomato
- 2-3 carrots, peeled
- 2 celery stalks
- 1 onion, peeled
- 2-3 cloves
- 1 anise star point
- salt to taste
- 4 L water
Instructions
- In a large pot, add the chicken bones or whole chicken and fill water to the top. Bring to a boil and reduce heat to medium.
- After first 5-10 min of boiling, skim off the fat with a spoon and transfer into a small bowl.
- When most of the fat has been removed, add the vegetables, spices and salt. Continue boiling on medium for about 1.5 hours.
- Check up on the soup every 20-30 min and skim off any excess fat/oil floating on the surface.
- When discarding the fat you skimmed off, do NOT pour it down your sink (or flush it in bathroom) as over time this will clog your drains. Simply let the fat/grease cool off and pour into a ziplock (or compostable container) and throw in the garbage.
- When soup is ready, strain the soup to remove any little particles, discard the bones and it’s ready to enjoy! You can boil some pastina (very small pasta) and add it in, or freeze the broth and use for when making risotto or any other rice dish, or use as a base for sauces!