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.
5 or 6 meaty chicken thighs or 10 chicken wings
2 teaspoons coarse sea salt
2 cloves garlic, cut in half
2 large onions, 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 to 12 black peppercorns, crushed, to taste
Place all ingredients in a large stockpot with enough cold water to cover them. 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.
Remove the vegetables, chicken parts and herbs and set aside. Add lemon juice.
Line a large fine mesh sieve with damp cheesecloth or paper towel set over a large bowl and pour the liquid through the sieve. Discard any solids.
The broth is ready to use in soups, stews, sauces or can be frozen for future use.
Save the vegetables and chicken for another meal.
This recipe is featured on Show 2703 – Magic in a Pot.