BRODO (Broth)


Recipe for chicken broth or brodo
Chicken Broth

Welcome to 2020.

As we have over the last 2 weeks, you may have overindulged at the dining table too.

To start the new year, we are offering up a simple recipe for a good old brodo that you can use as a base for your soups, a condiment for your tortellini, cappelletti, tagliolini or other pasta in broth, a flavor enhancer or simply as a kickstarter for a healthy new you.

YIELD​ : 2 litres | 2 quarts

PREP TIME​ : 6 hours

LEVEL : easy


1 kg of chicken bones (if possible include, skin, feet and neck)

1 large onion

1 large carrot

2 celery stalks with their leaves

1 garlic clove unpeeled

10 black peppercorns crushed

2 cloves

2 bay leaves

a few parsley stems

3 litres of water


Place all the ingredients in a large stock pot and add 3 litres of cold water.

Bring the mixture to a rolling boil as quickly as possible and then lower the heat to a bare simmer.

Let this cook for at least 4 hours.

Occasionally remove the foam that accumulates on top of the broth.

At the 6 hour mark, remove from heat and strain through a chinois or a very fine strainer or cheesecloth or colander lined with coffee filters.

Once it is cooled you can freeze for future use - see tips below

Or you can continue to reduce the broth to 1/4 its original quantity to arrive at almost a glace de viande.


  1. Remember to NEVER salt your stock/broth/brodo because once reduced doing so will make it to salty. You can add your salt during final use.

  2. If you do not reduce your broth, freeze it in 1 litre / 1 quart container for easy use later

  3. If you reduce to a glace de viande use ice trays to freeze your own bouillon cubes that will serve to flavor other dishes or pump up your soups.

  4. If you want to remove the fat that floats on top of a cooled broth, place it in the fridge overnight so that the following day you can easily discard the solidified grease.

  5. For a golden color stock, use a free range chicken or add the skin of a yellow onion to your ingredients.

  6. For a stronger flavor, you can roast the bones before putting then in the water. Do this at 200C or 400F for about 20 minutes.


chinois - a very fine hole strainer use in professional kitchens

cold glace de viande - your broth/stock/brodo reduced to a thick syrup consistency

example from ice tray usage