This is another amazing Italian stock recipe from giallo zafferano. Traditionally it calls for an old hen (una gallina) but I have used two free-range chicken carcasses that still had some meat on them.

I want to share with you my experience following the recipe. The result is a lovely clear broth that tastes and smells amazing! 

Note:

1. Takes about 20 minutes to prepare and an hour to simmer.
2. You will get about 1 – 1.5 litres of stock.
3. I wrote about their beef stock here and the vegetable version here.

Blanching the chicken

This is my addition to the recipe. I blanch the chicken quickly first to remove the scum you get when you boil chicken. It reduces the fat of the finished stock too. See my method here – blanching chicken.

Much cleaner:

Preparing the vegetables

1. Roughly chop the 2 celery sticks and 2 carrots and add them to the stock pot.
2. Peel the onion then slice it in half. 
3. Splash a bit of olive oil in a fry pan and cook the inside face of onion halves until slightly charred.
4. Add the now charred and softened onion halves to the stock pot.
5. Add to the stock pot the:
   • 2 garlic cloves
   • 2 bay leaves
   • parsley
   • 2L of water;
   • Salt and peppercorns.
6. Finally, add the chicken.

Simmering

Bring to to a rolling boil and then simmer on low heat for about an hour, stirring occasionally.

Sieving the broth

1. Use a small meshed sieve or strainer to remove the meat, bones and vegetables.
2. If using straight away to make a meal, you can use a Gravy And Fat Separator or chill slightly and remove the fat layer as it forms with a ladle/spoon or paper towel.
3. If you are not using the broth immediately (and this is my preference), use the above techniques and then freeze the broth.

Freezing and using

When I come to use the frozen broth I scrape off the fat layer, if any,  with a spoon. Then I let the stock defrost.

Enjoy,

PK

Here are some more Italian cooking secrets and uses for stock :