There’s something about chicken bone broth (or ‘brodo‘ as my family calls it).
I can’t seem to go longer than 2 months without asking my mum to make it for me. ASAP.
I think there’s something nostalgic about it. Mum would always make it for us in the winter, just like her mum used to do for her, letting it simmer all afternoon long.
Every time we were sick, the soup would arrive, steaming hot like a warm hug.
I’m slowly trying to learn it (even though it will probably never be the same as my mums) so I thought I would document the recipe here.
You will need…
- 6 chicken drumsticks and 4 Chicken wings (any meat with bone will work as this is a slow bone broth)
- 6 carrots
- 6 stalks of celery including leaves
- 1 onion
- 1 garlic
- 1 turnip
- 1 swede
- 1 parsnip
- Big handful parsley
- Seasoning salt and pepper
- Parmesan cheese and chilli (optional)
First you will want to wash all veggies and chop them roughly. Set this aside.
Add chicken to a pot and cover to the top with filtered water. Bring to a boil. As it reaches a boil, skim scum of surface
Then you will need to add all veggies to the pot with a bit of salt to taste.
Add parsley at the 1 hour mark and simmer long and slow for a minimum of 2.5 hours.
You can then strain the broth so that just the broth remains. Or you can include the veggies and chicken if you would like to keep them in the soup.
Cook pastina to directions in separate pot of salted water.
When just cooked, strain the pastina and then add the soup broth to pastina to bring it back to a boil.
It is then done.
You can serve with salt and pepper and Parmesan cheese. A sprinkle of chilli also goes well.
What’s your favourite wintry, nostalgic meal?