Chicken broth

(Brodo di pollo)

Makes approximately 2.5 litres (87 fl oz/10 cups)

1–1.2 kg (2 lb 4 oz–2 lb 10 oz) free-range chicken or boiling hen

1 kg (2 lb 4 oz) fresh chicken bones, thoroughly washed

100 g (3½ oz) carrot, roughly chopped

100 g (3½ oz) celery stalks, roughly chopped

100 g (3½ oz) leek, roughly chopped

100 g (3½ oz) onion, roughly chopped

100 g (3½ oz) Parmigiano Reggiano cheese rind

3 flat-leaf (Italian) parsley sprigs

4 litres (140 fl oz/16 cups) water

fine sea salt, to taste

Place all the ingredients in a large saucepan and bring to the boil. Lower the heat and simmer without a lid for 2½–3 hours. Skim away the excess fat and other particles that come to the surface of the liquid throughout the cooking process. Remove the chicken, shred the meat from the bones (discard the skin and bones) strain the liquid through a fine strainer and refrigerate. If there is excess fat, it will solidify at the top of the refrigerated broth. Remove this with a spoon before using the broth. Chicken broth can be made in advance and frozen in an airtight container for up to 2 months.