Chicken broth is a basic preparation of Italian cooking, with which can be prepared many classic recipes. It can be used to make risottos, to season roasts, to prepare excellent barley soups, vegetable soups or with short pasta.

Moreover, chicken broth is the fundamental ingredient for making ravioli, cappelletti and agnolotti in broth.

In northern Italy chicken broth is also used to bring to the table egg noodles or steaming tortellini, enriched by this economical ingredient which warms up the winters of Italians.



Benefits of chicken broth

Chicken broth is ideal to be prepared especially for children, as it is very nutritious and also useful against seasonal diseases, as it is an effective anti-inflammatory and therefore very indicated in case of flu or exhaustion (typical of the winter season). In fact, by boiling a chicken some proteins are dissolved in the water and help the immune system to strengthen itself.

Chicken broth also contains just 36 calories per 100 milligrams, but it has a high satiating power and helps to rehydrate the body in the coldest seasons, during which the stimulus of thirst is reduced and people tend to drink little water.

In reason of this, you can consume the chicken broth in your winter dinners, au naturel, without adding short pasta or anything else, adding some aromatic herbs, such as parsley or basil or whatever suits you best, eating it as if it were a soup and adding some croutons or pieces of bread.

If you have children, you can prepare some chicken broth – or chicken broth – and add some pasta with the most varied shapes: from stars to tempestine to apple grains.

You will get a more nutritious pasta than that made with vegetable broth, which will go perfectly with the addition of the classic cheese or grated Parmesan cheese.

If you have made chicken broth in large quantities, you can also portion it out and keep it in the fridge for a few days, so you can use it in other recipes, avoiding the need to buy ready-made broths.



Ingredients for one pot of chicken broth

  • 4 liters of water (17 cups)
  • 1 chicken
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • sprigs of parsley
  • salt and pepper to taste



Clean the chicken, removing the entrails and any remaining feathers.
Carefully wash the chicken under fresh running water and dry with paper towels.

Wash the celery, carrot and onion, removing any skins and cutting them into chunks.

At this point, take a fairly large saucepan with high sides and put inside the carrot, onion and celery, sautéing them for a few minutes over high heat and adding immediately after 4 liters of water.
Put the chicken in the pot together with the vegetables and add a little washed parsley.

Season with salt and pepper and cook the chicken in the broth for about an hour, removing any fat that has surfaced with the aid of a skimmer.

Once the cooking time of the chicken has elapsed, remove the chicken from the pot and filter the broth obtained in a fine-meshed strainer in order to eliminate any residual fat, meat or vegetables and use the broth to make risotto, to make excellent agnolotti in broth or tortellini in broth or to prepare pasta in broth.


Preparation of classic PASTINA WITH CHICKEN BROTH

In order to prepare classic pastina with chicken broth it will be enough to put the chicken broth just made – or put aside – in a pan and add the pastina of the size you like the most, from stars to snails up to the traditional apple grains, cooking it in the chicken broth for about 5 minutes or however for the necessary time reported on the package of the pastina.

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