My Italian Nonna Taught Me This Chicken Broth Recipe. I Don't Make It Any Other Way!

By Vincenzo's Plate · 120 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium-high heat, then brown the chicken drumsticks and thighs for about 5 minutes per side.
2. Pour in the white wine and scrape the bottom of the pot to lift the browned bits.
3. Reduce the heat to medium-low. Add the bay leaves, the Provence herbs, the halved celery, the carrots and the halved onion.
4. Add enough water to almost reach the top of the pot, stir, cover and simmer.
5. After 1 hour, stir the pot, then keep it covered for a total of 4 hours, stirring occasionally.
6. Strain the broth through a colander lined with a clean tea towel into another pot, and let it cool.
7. Shred the chicken by hand, discarding the bones and bay leaves. Mash the soft carrots and onion and mix them into the shredded chicken.
8. Warm a portion of the broth with some of the chicken mixture over gentle heat. Cook pastina separately and stir it into the bowl, not into the broth.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

OnionCarrotCeleryChicken thighChicken drumstick