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| Few simple ingredients |
This is not rocket science, nor Iron Chef's material, but if you never had home-made chicken broth you don't know what you are missing. My maternal grandmother was the queen of chicken broth. If I close my eyes I can see her sitting at her marble table, eating a bowl of piping hot chicken broth with some little pastina floating inside. It was also a favorite of mine. We even had our own private game, I would go downstairs to her apartment and ask if I could have "la solita", or the usual one, because it was a typical hospital food and I must have tasted it during one of her hospital stays. I miss my nonna Anita, although she was a stern woman, and lost her mother was she was young and had to help rise her siblings, I knew she loved me deeply.
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| Wasn't she beautiful? |
There is no comparison between a store-bought chicken broth and the one that you can make at home with little effort and few ingredients. Next time you eat a whole chicken save the carcass (and some of the other bones if you want), add an onion, two carrots, a stalk of celery, few stems of parsley, cover with cold water and bring to a simmer. Simmer covered for two hours, discard the solids and cool. To remove all the fat, chill overnight in the refrigerator and remove all the coagulated fat from the top. Simple and delicious!
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| Simmering |
To keep with my only new year's resolution, I used things I had on hand and made this broth for the next dish I am working on, so stay tuned!
Yum!
