Learning to make…Chicken Broth

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).┬áIt 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.

- 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

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