Onion, Carrot & Celery – Chicken Broth (brodo);

Three simple ingredients; onion, carrot and celery form the basis for many simple Italian style family meals; in the coming weeks I will post recipes based on onion, carrot & celery. Chicken broth, Minestrone, Ragu alla Bolognese, Osso Buco, Chicken Cacciatore and many others.

OnionCarrotCeleryPlate OnionCarrotCeleryChopped

Chicken broth

(Brodo di gallina);


1 large Onion

1 large carrot

1 large celery stick

1.2 kg of  Chicken on the bone

4 Litres Cold Water

Pinch of each salt & pepper


1 small bunch of fresh continental parsley

2 Bay leaves

1 clove of garlic


Roughly chop the carrot and celery if you want to eat them later on as an accompaniment to the chicken as a main meal;

Chicken/Water ratio (300 grams chicken per liter of water);

Use a whole chicken or chicken pieces legs or thighs or a combination of both depending on your preference if you want to eat the chicken as a main meal;

Once cooked you could shred the chicken and serve in the broth with pasta or rice;

Use chicken wings if you don’t want to eat the chicken as a main meal later.

leek can be used instead of onion

skim off any greyish coloured foam that forms on the surface of your broth whilst it is cooking with a strainer or slotted spoon;


peel the onion

peel the carrot

wash the celery


Add 4 liters of cold water to a deep stock pot;

Add the chicken, onion, carrot, celery & salt/pepper to the pot;

Bring the water to the boil;

Turn down to a simmer with the lid slightly open, use a wooden spoon support the lid;

simmer slowly for at least 1-1 1/2 hours tasting during the cooking process;

carefully strain your broth to separate the chicken and vegetable from the broth;

return the strained broth to the stock pot to cool for use later on;

or bring back to boil if you want to use immediately with pasta or rice
to serve with pasta;

Add soup pasta,tortellini or capelletti to the boiling broth

(100g pasta per litre of broth or 500ml of broth per person)

cook for the required time;


ladle into bowls;

serve with freshly grated Parmigiano;

Buon Apetito;


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