Rita's chicken stock

Rita's chicken stock

Brodo di pollo di rita

By
From
Venice
Makes
1-3 litres
Photographer
Helen Cathcart

Our friend Rita from Vicenza, just south of Venice, makes her chicken stock from either a whole chicken or from carcasses. In Italy you can buy an old egg-laying bird with feet and head in tact, which makes a really tasty stock. Somehow even our free-range birds that strut through life happily don’t seem to have the flavour we seek. However Rita’s secret is to include at least two Parmesan rinds. This makes a huge difference. I really believe Parmesan is a natural flavour enhancer; it doesn’t always make things taste cheesy but just brings out the other flavours in a dish.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 1/2-2kg chicken bones or carcasses, raw or cooked
2 carrots, roughly chopped
1 onion, roughly chopped
2 celery stalks with leaves, roughly chopped
5 litres water, hot
small bunch parsley, tied with string
3 parmesan rinds
1 bay leaf
5g dried porcini mushrooms, (optional)

Method

  1. In a large stockpot, heat the oil over a medium heat and brown the chicken with the carrots, onion and celery, stirring frequently. When they start to stick to the bottom of the pan, add the water, parsley, Parmesan rinds, bay leaf and dried porcini if using. Turn up the heat to bring to the boil, then reduce the heat and simmer for 3 hours. At this point the stock is ready for using and will give you around 3 litres. Simmer for longer if you want a more concentrated stock for freezing. Remove from the heat and strain into a large jug or bowl. Discard everything except the Parmesan rinds, which should be added back into the broth. Use straight away, store in the fridge for up to 4 days or freeze for up to 3 months.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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