Brodo di Pollo

A rich-tasting chicken broth is a great thing to keep on hand. Of course you’ll use it to make soup, but there are so many more uses: for braising vegetables, in sauces, for stews, and for that “just the ticket” food when you are not feeling well.

It is so easy to make, and once you do there is no going back to high sodium canned varieties. Various chicken parts can be used, from wings  or thighs, to the carcass of a cooked chicken, or a whole chicken. I prefer thighs for their meatiness and juiciness, but the choice is yours. Make extra and freeze so it is always on hand.

This recipe makes about 3 quarts.


  • chicken parts 5 to 6 meaty chicken thighs, or 10 wings
  • 2 tsp coarse sea salt
  • 2 cloves garlic, cut in half
  • 2 large onions
  • 1 whole bay leaf
  • 2 springs fresh Italian parsley
  • 2 springs basil
  • 1 lemon, juiced
  • 2 ribs celery with leaves, cut into 4 pieces
  • 2 large carrots, peeled and halved
  • 5 black peppercorns, crushed
  • severl qt. cold water


  1. Tie the parsley and basil together with a string.
  2. Place the chicken thighs in a large stockpot with the salt, garlic, onions, bay leaf, herbs, lemon juice, celery, carrots, peppercorns and enough cold water to cover the pieces.
  3. Cover the pot and bring to a boil. Lower heat to simmer and cook with cover ajar for 45 minutes, skimming off any foam that collects.
  4. Remove the vegetables, chicken parts and herbswith a slotted spoon and set aside.
  5. Line a large fine mesh sieve with damp paper towel set over a large bowl and pour the broth through the sieve. Discard any solids.
  6. The broth is ready to use in soups, stews, sauces or can be frozen for future use.
  7. Serve the vegetables and chicken separately.
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