Homemade Chicken Broth - {Brodo Di Pollo Casalingo}

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken parts
		= (necks, wings, and breast bones)
2 teaspoons	10ml	Coarse sea salt
2		Garlic cloves - cut in half
2		Onions - peeled and quartered (large)
2		Fresh or canned plum tomatoes - quartered
1		Bay leaf
2 sections		Fresh Italian parsley - tied together with
2 sections		Fresh basil - with kitchen string
		Juice of 1 lemon
2		Celery ribs with leaves - cut into 4 pieces
2		Carrots - peeled and halved
5		Black peppercorns - crushed

Recipe Instructions

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 yields 3 1/2 to 4 quarts.

Source:
Ciao Italia at http://www.ciaoitalia.com

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