Chicken Brodo

Yields: 8 cups

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Ingredients:

3–4-pound roasting chicken

2 Tbsp olive oil

2 carrots, peeled and roughly chopped

2 celery stalks, roughly sliced

1 onion, halved

1 clove garlic, halved

2 quarts of water

4 sprigs of fresh parsley

4 sprigs of fresh thyme (or fresh basil if preferred)

2 bay leaves

Salt and pepper to taste

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Directions:

Place chicken in an ungreased roasting pan. Cover and cook in the oven at 350 degrees for about 1 ½-2 hours.

Cool and shred the chicken from bones. Reserve the pan drippings and the bones. (Use chicken meat for another recipe.)

In a stockpot, sauté vegetables in oil until soft (about five mins).

Add reserved bones, pan drippings, water, and herbs.

Simmer for one hour.

Strain broth; dispose of the bones and vegetables.

Add salt and pepper to taste.