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Chicken Broth (Brodo Di Polio)

Gourmet.station's picture
  Stewing chicken 5 Pound
  Water 5 Cup (80 tbs)
  Salt 2 Teaspoon
  Celery with leaves 5 (3 Inch Pieces)
  Carrots 3 Small, washed and scraped
  Onions 2 Medium
  Tomato 1 Large, rinsed and quartered

Clean chicken, disjoint, cut into pieces, and rinse.
Put into a saucepot.
Rinse giblets, refrigerate liver, and put remaining giblets into pot.
Add water, salt, celery, carrots, onions, and tomato.
Cover and bring to boiling.
Uncover and skim off foam.
Cover tightly.
Simmer 2 to 3 hours.
When chicken is almost tender, add liver.
Cook about 15 minutes.
Remove chicken and giblets from broth, cool slightly, and remove skin.
Remove meat from bones, and use as needed in recipes.
Strain broth and cool slightly.
Remove fat that rises to surface.
Refrigerate fat; use as needed.
Cool broth and refrigerate until needed

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4510 Calories from Fat 2278

% Daily Value*

Total Fat 253 g388.6%

Saturated Fat 72 g360.2%

Trans Fat 0 g

Cholesterol 1519.5 mg506.5%

Sodium 5639.2 mg235%

Total Carbohydrates 67 g22.3%

Dietary Fiber 16.6 g66.4%

Sugars 33 g

Protein 469 g937.1%

Vitamin A 594.5% Vitamin C 114.4%

Calcium 49.4% Iron 112%

*Based on a 2000 Calorie diet


Chicken Broth (Brodo Di Polio) Recipe