Chicken Broth / Brodo di Pollo

1 whole chicken (about 3 pounds)

2 tablespoons salt

2 medium onions, peeled

2 celery stalks

2 carrots, peeled

1 bay leaf

6 peppercorns

  1. Rinse the chicken in cold water.
  2. Place all the ingredients in a pot and add enough water to cover. Bring the water to a boil and then lower the heat and simmer the broth very slowly for about 2 hours, skimming the foam from time to time.
  3. After 2 hours remove the chicken from the broth. Strain the broth through a colander lined with cheesecloth or a kitchen towel. When cool, refrigerate. When the broth is chilled, skim off any fat that has accumulated on the surface.
  4. Store broth in the refrigerator or freezer. It will keep for 5 days in the refrigerator and up to a month in the freezer.

Note: I often wrap the spices with some herbs in cheesecloth or a coffee filter and tie it shut with string, tying the other end of the string to the pot’s handle for easy removal later on. This is called a bouquet garni.

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