Italian Brodo Recipe - Easy Homemade Chicken Broth (2024)

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This Italian brodo recipe is a must-have in your kitchen. An easy homemade chicken broth is a flavorful, and nutritious staple with so much versatility. Freeze for future use, or use it right away for soups, pastina, or risotto; the possibilities are endless!

I like to have Italian brodo available almost all year round, because when a recipe calls for a little extra flavor, a ladle of homemade chicken broth will do the trick.

It's great to have when you need a quick nutritious boost, as you can simply re-heat and sip in your favorite mug.

Or, when cold season arrives, this Italian brodo recipe is great to have on hand; just pull from the freezer, re-heat, and you're ready to go.

Of course, an easy homemade chicken broth can also help you make a classic childhood favorite, chicken pastina soup.

Overall, this broth is so adaptable and can add so much flavor to dishes. And, if you're making this broth to store and freeze, you'll have it on hand exactly when needed!

Jump to:
  • Why you Should Make Easy Homemade Chicken Broth
  • Ingredients
  • How to make Italian Brodo
  • Storage
  • Top Tips
  • FAQs
  • More Soup Recipes
  • Recipe

Why you Should Make Easy Homemade Chicken Broth

  • It's versatile - you can sip on the broth as is, or use it in so many dishes for added flavor, or as a base for something like pastina soup.
  • It's easy to store - Freezing chicken broth is a great way to keep on hand for future use, and to give yourself a nice homemade addition to any meals you're preparing.
  • It's nutritious - this Italian brodo is full of nutrients, minerals, and vitamins that are absorbed from the chicken, and vegetables.

Ingredients

  • Chicken - the chicken and bones provide the broth with its base flavors.
  • Vegetables - the vegetables add flavor and provide more nutrients.
  • Herbs & spices - the herbs and spices balance the flavor profile.

How to make Italian Brodo

Prepare and chop the vegetables, and pierce onion with cloves.

Add the ingredients into 7qt stock pot, and cover with 5L of water. Turn on stove to medium-high heat; once the stock begins to boil, chicken fat will rise to surface.

Skim fat off top, turn heat down to low, and partially cover with lid. Let broth simmer gently for 3 about hours.

Strain the broth a large bowl with a sieve, your Italian brodo is ready to use!

Storage

To store the brodo, place in an air-tight container, and ensure to seal the lid. Place in fridge for up to three days. If you want to keep the brodo for longer, for best results, freeze the remainder in an air-tight container for up to three months.

Top Tips

  • Let the brodo simmer for as long as possible (at least 2-3 hours). The longer the simmer time, the more flavor it will have.
  • Cloves are traditional to add in Italian brodo and give a nice flavor to the final dish. However you can leave them out if you prefer, or use 1-2 cloves instead of the recommended 4.
  • Try freezing some of the brodo in an ice cube tray - this way, you'll have specific portion sizes for those times when you only need a little bit!
  • Add the chicken from the pot to your brodo for something extra to your dish, or add with pastina to make chicken pastina soup.
  • To make this recipe, I used a large 7 quart stock pot. Using a smaller pot (and adding less water) is fine, but the broth reduces as it cooks, so if you use a smaller pot, there will be less broth produced in the end.
  • This recipe will yield 3 litres of broth.

FAQs

Can you make a vegetarian version?

Yes! You can use vegetables only to make a broth if wanted; it may have a slightly different flavor as it won't be a bone-based broth, but you can definitely make a vegetarian version.

Can I add pasta to a brodo?


Definitely! However, you would want to add either pastina (tiny shaped pasta), or a pasta like tortellini, as these types of pasta are best suited for the broth.

What else can I do with Italian brodo?


You could add to risotto for enhanced flavor, use to boil spare ribs, or add in some of your favorite vegetables for an Italian vegetable soup!

More Soup Recipes

  • Swiss Chard Soup with Lentils and Cauliflower
  • Pasta e Ceci (Italian Chickpea Soup)
  • Chicken Pastina Soup – The Authentic Italian Way!

If you’ve tried making thisItalian brodo, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can alsoFOLLOWMEonINSTAGRAM,FACEBOOK,PINTEREST, andTIKTOKto see more delicious food and what I’ve been up to.

Recipe

Italian Brodo Recipe - Easy Homemade Chicken Broth (5)

5 from 1 vote

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Italian Brodo Recipe - Easy Homemade Chicken Broth

This Italian brodo recipe is a must-have in your kitchen. An easy homemade chicken broth is a flavorful, and nutritious staple with so much versatility. Freeze for future use, or use it right away for soups, pastina, or risotto; the possibilities are endless!

CourseSoup

CuisineItalian

Prep Time 15 minutes

Cook Time 3 hours

Servings 3 litres

Calories 583 kcal

Author Pina Bresciani

Ingredients

  • ½ tablespoonwhole peppercorns
  • 1whole chicken (bone in skin on)
  • 2carrots (extra large)or 5 small carrots
  • 3celery stalks
  • 1yellow onion
  • 4whole cloves
  • 2dried bay leaves
  • ½bunch parsley
  • Salt to taste

Instructions

  1. Start by preparing the vegetables - peel the onion, but leave it intact by leaving the stem on. Pierce the onion with the 4 cloves, evenly spaced apart. Peel the carrots, cut off the stem, and cut the carrots in half horizontally. Cut off the ends of the celery and cut into 2-3 large pieces.

  2. In a large stock pot (7 quart), add all the ingredients. Cover with 5 litres of water.

  3. Turn the heat on to medium high, and once stock starts to boil (about 10-15 minutes), fat released from the chicken will make its way to the surface.

  4. Skim this fat off the top. Turn heat down to low and partially cover with a lid.

  5. Let the stock simmer for about 3 hours. You can let it simmer for more or less time. Less time simmering means the broth will be lighter in flavor, more time means it will be deeper and richer in flavor.

  6. Strain the broth into a large bowl using a sieve. Your chicken stock is ready! Use in soups, pastina in brodo, etc.

  7. Optional step: Once the broth is refrigerated for about 24 hours, the fat will solidify at the top. You can remove the fat from the stock with a spoon.

Recipe Notes

    • Let the brodo simmer for as long as possible (at least three hours); the longer the simmer time, the more flavor it will have.
    • Add the chicken from the pot to your brodo for something extra to your dish, or add with pastina to make chicken pastina soup.
    • Serve with some Parmigiano-Reggiano sprinkled on top for enhanced flavor.
    • To make this recipe, I used a large 7 quart stock pot. Using a smaller pot (and adding less water) is fine, but the broth reduces as it cooks, so if you use a smaller pot, there will be less broth produced in the end.
    • This recipe will yield 3 litres of broth.

Nutrition Facts

Italian Brodo Recipe - Easy Homemade Chicken Broth

Amount Per Serving

Calories 583Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 11g69%

Trans Fat 0.2g

Polyunsaturated Fat 8g

Monounsaturated Fat 16g

Cholesterol 190mg63%

Sodium 212mg9%

Potassium 699mg20%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 48g96%

Vitamin A 7182IU144%

Vitamin C 9mg11%

Calcium 61mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Italian Brodo Recipe - Easy Homemade Chicken Broth (2024)

FAQs

What is Brodo broth? ›

Brodo is a broth-stock hybrid using a specific balance of meat and bones. This allows us to capitalize on both ample flavor and body. For now, calling Brodo a “bone broth” distinguishes it as a homemade, long-simmered, nutritious broth.

What can I add to chicken broth to make it taste better? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

What is the ratio of water to chicken broth? ›

In subsequent batches, I bumped the chicken up, and found that you want at least two pounds of chicken per two quarts of water, a 1:2 ratio by weight.

What does apple cider vinegar do to chicken broth? ›

Apple cider vinegar (ACV) – Or use homemade apple scrap vinegar. Vinegar is an acidic medium that will draw out all the minerals, collagen, and gelatin from the bones. If you have a hard time getting your broth to gel, don't skip this step!

What's the difference between broth and Brodo? ›

Why is it called Brodo? Simple: Brodo is the italian word for “broth.” Historically, Italians have made broth a bit differently from their French counterparts, simmering both meat and bone, not just bones.

Is Brodo broth sold in stores? ›

Find Brodo Bone Broth at Whole Foods Market Nationwide.

Does homemade chicken broth taste better? ›

Whether you're using chicken or turkey, beef or vegetable, know that chicken broth from a box is not and will never be the same as homemade. Homemade broth will always be more complex and delicious than something you get in a box.

What's the difference between chicken stock or broth? ›

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

How do you get the bitter taste out of chicken broth? ›

Add salt and acid: Adding a pinch of salt and a squeeze of acid, such as lemon juice or vinegar, can help balance out the flavors and make the stock taste more palatable.

How many chicken broth cubes per cup of water? ›

One bouillon cube or a teaspoon of bouillon powder can be dissolved in one cup of boiling water to make one cup of broth. You can also melt bouillon cubes or powder directly into soups, stews, sauces and curries to enhance their flavour and create a thicker consistency.

How long does it take to simmer chicken stock? ›

Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer uncovered at a low simmer for 4 to 6 hours. Check every hour or so to be sure there is still enough water in the pot.

How much salt do you put in homemade chicken stock? ›

Now, here's the most important part - if you're going to use the stock right away, you must add salt to taste. I find adding 1 teaspoon of kosher salt per quart of unsalted chicken stock is just about perfect.

What is the secret ingredient in chicken broth? ›

Acid is the Secret to Richer, Thicker Chicken Stock

Acid also helps extract more nutrients from the bones, giving you an extra-wholesome product. All you need to do is add a splash (about a tablespoon or two) to your stockpot when you add all the other ingredients and let everything simmer as you usually do.

Why do people add vinegar to broth? ›

You need this, not only for its slight acidic bite, but also to help extract the collagen and nutrients from the bones which give bone broth its richness and depth of flavor. Vinegar is an acid, after all, and as such is pretty good at breaking things down.

What is Brodo made of? ›

For the most basic brodo di carne, you will use 3-4 kinds of meat, onion, carrot, celery, and a pinch of salt. That's it. This is what I use for my Tortellini in Brodo, where the meat filling is so complex and highly seasoned that no other aromatics are needed. (This advice comes from my Bolognese butcher.)

What is the difference between consomme and Brodo? ›

Usually, but not always, meat-based: bones, vegetables, and fragrant herbs are simmered in water. The resulting liquid is called broth or stock in English, brodo in Italian, and bouillon in French. Consommé is a clear version of bouillon that uses egg whites to collect the excess fat and sediment from the broth.

Is Brodo bone broth good? ›

Adding a slice of lemon 🍋 really makes it outstanding. The beef and veggie broths are flavorful but I liked them better to make soups. I'm trying to find some spices that will give beef a bit more kick. I really want to try the chicken but don't want to order a whole case of that.

What are the benefits of Brodo broth? ›

Brodo is a natural detox aid. The glycine in our broth supports your liver's ability to remove toxins, ranging from pesticides and mercury to prescription drugs and alcohol. Glycine is also a key building block for glutathione, a helpful antioxidant for anti-aging, fighting chronic disease, and cleansing your liver.

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