Something I do well is simple chicken broth. I generally make it to use in risotto, or to make “pastina in brodo” (little pasta with broth). It is healthier, cheaper and tastier than the broth you buy. I was talking to my friend Amanda yesterday and I’ ve realised I’ ve never posted this recipe in the “Learning to make” section. So here it is, chicken broth – brodo di pollo.
Ingredients: - chicken bones and skins. I' ve roasted a chicken ate the meat and reserved the carcasse for the broth. - 1 carrot, peeled - 1 potato, peeled - 1/2 white onion - 1 courgette - 2 celery stalks - 2 sage leaves - a bunch of parsley - salt and pepper - a good splash of Olive oil - 1 1/2 lt cold water Method: 1) wash and peel all the veggies 2) add all the ingredients to a big pot 3) bring to the boil, then let it simmer on a low heat for a full hour, more if you have the time. 4) filter the liquid and use it for your risotto or other need. I like to also use the veggies in the risotto, mashed, for added low fat creaminess. Enjoy