Chicken Stock
(Brodo di Pollo)
Ingredients:
1 chicken or boiling fowl, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
Salt
Directions:
Note: It is best to use a boiling fowl, if you can find one, as it produces a more delicate flavor than a chicken and is less likely to be intensively raised.
Place the bird and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to the boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally skimming off any unwanted residue that rises to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface, remove and discard it.
Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.