Brodo di Mama (Mama's Broth)
Yum...I love the smell of homemade broth, and I love the taste even better. :) I know some people freak out at the idea of making homemade anything, but I promise it tastes so much better than anything you can buy at the store. The ingredients are simple and easy to find, and the broth can simmer overnight. Use it to add to polenta, Italian wedding soup, or a quick pick-me-up when you're feeling sick. You can also keep it in the freezer for up to six months.
Ingredients
3-5 lbs chicken parts, rinsed thoroughly
6 quarts cold water
2 large onions (I use Spanish onions), trimmed of root ends and coarsely chopped (do not peel!)
2 medium carrots, coarsely chopped
1 large stalk of celery with leaves, coarsely chopped
4 large heads of garlic, trimmed of root ends and halved horizontally
2 whole cloves
1 bay leaf, broken
6 canned tomatoes, drained
Directions
1. Place the chicken parts in a large stockpot, and fill with enough cold water so that it covers the chicken parts by 3 inches. Bring the water to a simmer, and skim the foam off the top.
2. Add the remaining ingredients, partially cover, and bring to a slow simmer.
3. Cook 12-14 hours, occasionally stirring and skimming off fat. Keep the liquid bubbling slowly, and be careful not to boil. Add boiling water if the broth reduces below 3 inches of liquid.
4. Strain the broth through a fine sieve. Cool as quickly as possible (I put the broth in containers and put it outside for a few minutes), then refrigerate for about 8 hours. Skim off the hardened fat, and freeze in assorted containers.
Ingredients
3-5 lbs chicken parts, rinsed thoroughly
6 quarts cold water
2 large onions (I use Spanish onions), trimmed of root ends and coarsely chopped (do not peel!)
2 medium carrots, coarsely chopped
1 large stalk of celery with leaves, coarsely chopped
4 large heads of garlic, trimmed of root ends and halved horizontally
2 whole cloves
1 bay leaf, broken
6 canned tomatoes, drained
Directions
1. Place the chicken parts in a large stockpot, and fill with enough cold water so that it covers the chicken parts by 3 inches. Bring the water to a simmer, and skim the foam off the top.
2. Add the remaining ingredients, partially cover, and bring to a slow simmer.
3. Cook 12-14 hours, occasionally stirring and skimming off fat. Keep the liquid bubbling slowly, and be careful not to boil. Add boiling water if the broth reduces below 3 inches of liquid.
4. Strain the broth through a fine sieve. Cool as quickly as possible (I put the broth in containers and put it outside for a few minutes), then refrigerate for about 8 hours. Skim off the hardened fat, and freeze in assorted containers.
Comments
Post a Comment