Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes 3 1/2 to 4 qts.
4 lbs. chicken parts (necks, wings, and breast bones)
2 teaspoons coarse sea salt
2 cloves garlic, cut in half
2 large onions, peeled and quartered
2 fresh or canned plum tomatoes quartered
1 bay leaf
2 sprigs each fresh Italian parsley and basil, tied together with kitchen string
Juice of 1 lemon
2 ribs celery with leaves, cut into 4 pieces
2 carrots, peeled and halved
5 black peppercorns, crushed
Put the chicken pieces in a large stockpot, then add the salt and enough cold water to cover the pieces. Cover the pot and bring to a boil. Skim off the foam that collects with a spoon. Add the remaining ingredients, reduce the heat to medium-low, and simmer, covered, for 45 minutes to 1 hour. Skim off any additional foam that collects as the broth cooks.
Remove the chicken pieces with a slotted spoon and reserve for another use. Pour the broth and vegetables into a large strainer lined with damp cheesecloth set over another pot. With the back of a spoon, press on the vegetables to release all the juices. Discard the solids left in the strainer. Let cool, then cover the broth with plastic wrap and refrigerate overnight.
With a spoon, remove the congealed fat from the top of the broth. The broth is ready to use. It can be refrigerated for up to 1 week or frozen for up to 3 months.
This recipe is from MANGIA PASTA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1998.