Chicken Broth (Brodo Di Polio)
|Stewing chicken||5 Pound|
|Water||5 Cup (80 tbs)|
|Celery with leaves||5 (3 Inch Pieces)|
|Carrots||3 Small, washed and scraped|
|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.
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