Brodo Di Pollo (Chicken Stock)
Source of Recipe
Cucina Amore / Nick Stellino
List of Ingredients
1 (3 pound) whole chicken, (without the liver)
2 small carrots, peeled and quartered
2 celery ribs, cut into 2-inch pieces
2 white onions, quartered
1 small fresh rosemary branch, about 4 inches,
(or 1/2 teaspoon dried rosemary)
3 sprigs fresh parsley
10 leaves fresh basil
3 sprigs fresh thyme, (or 1/2 teaspoon dried thyme)
1 tablespoon whole black peppercorns
2 egg, beaten well, with their shells
1 cup white wine
3/4 tablespoons salt
3 1/4 quarts waterRecipe
Place all ingredients in a large stockpot and bring to a boil. Reduce the heat and simmer, with the cover slightly ajar, for 2 hours. Shim any foam that rises to the top every 30 minutes.
Remove the chicken, strain the stock through a five sieve lined with cheesecloth. Once the stock comes to room temperature, place it in the refrigerator overnight. All the fat will rise ti the top, harden and become solid white. Shim it all off and discard.
The stock will keep up to 4 days in the refrigerator and 1 month frozen.
Makes 2 Quarts
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