2 Celery ribs with leaves
4 to 5 Parsley stems
2 pounds of Chicken (no skin, no wings and no giblets)
1 gallon of water
Chicken broth is not just what we call comfort food; it is a great ingredient for superb pasta like ‘tagliolini in brodo’ or ‘cappelletti’ and it makes fantastic risotto and it can be used in every preparation where broth is required. Normally it is made with chicken parts except wings and skin, but in the old days, people used to make it with the whole chicken including legs after burning them off on a flame.
Same as for the Bouillon, chop every vegetable except the onion, put all into a pot with water and salt, bring to a boil with the lid on and then lower the temperature and continue cooking with the lid partially closed for 1 hour to 1 ½ hour according to the chicken size. Skim the top once in a while. At the end, let it cool off in the pot and strain it into a bowl. After chilling it in the refrigerator, we will be able to eliminate the surface fats.