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Recipe: Italian Brodo
- Melissa F. Haley
- 1 day ago
- 2 min read
Brodo is the Italian word for broth, and it is known for its magical healing powers. My Italian grammy would never ever use the word "magic" but how else to you describe something that is supposed to instantly heal you? My family is from the Campania region just south of Benevento, which is considered the witch capital of the world. You can decide if this recipe is magic or not ;)
I am adapted this recipe from my own kitchen with some guidance from Italian Folk Magic. Don't expect too many specifics, this is Italian cooking. You must notice and feel the ingredients. And you must use the very best that you can source and afford.
This nourishing recipe is perfect for early postpartum or when you are feeling sick in pregnancy. Now that the days are a little cooler, simmering a meal all day doesn't feel like hell on earth.
Ingredients
1 whole chicken
4 carrots
4 celery stalks
2 yellow onions, roots and skins removed
1 head of garlic
4 whole bay leaves
12 whole peppercorns
Fresh herbs if you have them: dill, oregano, parsley
Pastina (small star-shaped pasta)
Brodo must not be rushed. Prepare to start in the morning and simmer for the entire day.
Place the chicken lying on its back in a large stockpot, then add all other ingredients except pastina.
Fill the pot with water, turn the heat on high until the water comes to a boil and then reduce until it gently simmers. Skim any foam / scum off of the top.
Leave to simmer at least 8 hours, adding more water as it cooks down.
Remove the vegetables, chicken, and aromatics. Allow to cool a little, then strain the broth through a fine mesh sieve.
Bring the strained broth to a boil in a clean pot. Add half a cup of pastina for every quart of broth.
When the pastina is cooked, turn off the heat. Allow it to rest 15-20 minutes.
Remove the chicken meat from the bones and put on a serving dish with the vegetables.
Season with olive oil, salt, pepper. And you can always add a little Parmesan!
