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+ servings
Brodo di pollo

Chicken broth

Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course First Course
Cuisine Jewish
Servings 4


  • 2 sticks of celery
  • 2 carrots
  • 1 onion
  • 1 leek
  • 1 potato
  • a handful of parsley
  • 1 tsp of salt
  • 1 kg chicken cleaned, washed and patted dry


  • Wash and peel the veggies, then place them with the chicken (all parts of the fowl are equally good for this!) in a big pot with approximately 2 L water.
  • Bring the liquid to a boil, then reduce heat, and simmer for at least one hour: the longer the better. If you own a pressure cooker feel free to use it.
  • Strain out the vegetables and the chicken and set aside until cool enough to handle. Remove meat from bones, discard bones, and save meat for serving.
  • Refrigerate the broth for 8 hours or overnight, then skim the fat from the surface, unless you want to have it straight from the pot and full of fat, not as clear but a lot more nutritious.
  • You can enjoy your broth by itself, with veggies and chicken on the side, or serve it with rice or pasta, or even use it in soups, and other recipes.
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