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How to make chicken broth – Italian Cuisine

Chicken broth is one of the typical winter preparations: simple to cook and cheap, it is very useful for fighting seasonal illnesses

A first course for everyone, popular, a traditional recipe and a real one panacea for the classic seasonal ailments: the chicken broth it is a must for lunches and dinners on winter days. Here's how to prepare it for the best.

How to make chicken broth

To prepare a liter and a half of chicken stock, serve a chicken of one kilogram, two liters of water, 80 grams of celery, 120 grams of carrots, 120 grams of golden onions, two cloves of garlic, two bay leaves, a tuft of parsley, mixed pepper in grains and salt up. First of all, you have to clean the chicken from any feathers remaining attached, using the flame of a torch or the stove of our kitchen.

Onions and vegetables

To enrich your chicken soup, clean too carrots and celery and cut them into pieces of several centimeters in length. Then clean the onion, cut it in half and remove the central part. To enhance the aroma of the onion, you could also toast it in a frying pan for a maximum of four minutes, turning it to brown it at the right point in a uniform way. Next, in a saucepan, pour the chicken, celery and scalded onion. Then add them as aromas parsley, garlic, bay leaf and peppercorns. After putting the water, cover with a lid and cook over a simmering heat for a maximum of 50 minutes. During cooking, it is advisable to froth the broth at the end of eliminate excess fat.

Alone or in other recipes

After learning how to make chicken broth, you just have to serve it at the table or use it as a base for other recipes. Then add the salt, let it cool in the pot and then filter everything. The meat used for this preparation can be kept aside while the vegetables must be drained. In case we want to cook pasta in the broth, it will be enough to bring it back to the boiling point.

Beef fillet recipe in wine broth – Italian Cuisine

  • 4 slices of beef fillet
  • 300 g peeled hazelnuts
  • 300 g colored chard
  • 200 g colored carrots
  • 6 carrots
  • 4 stalks of celery
  • 2 onions
  • star anise
  • cinnamon
  • cloves
  • thyme
  • laurel
  • sage
  • rosemary
  • beef broth
  • milk
  • dry red wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of beef fillet in wine broth, boil for 30 minutes a liter of meat broth with a bottle of red wine, bottle of red wine, onions, celery, a cinnamon stick, 2 stars of anise , a dozen of cloves, a dozen sage leaves, 2 sprigs of rosemary, 2 bay leaves and 2 thyme sprigs; turn off the heat and let it rest for 1 hour. Finally filter the broth, bring it to a boil and turn off.
Dip the meat for 14-15 minutes, then drain and bake at 60 ° C for 20 minutes.
For the cream of carrots: peel the 6 carrots, cut them into slices and cook them in a liter of milk flavored with a cinnamon stick for 20 minutes. Drain and shake, adjusting salt.

Crepes in broth – Recipe Crespelle in broth – Italian Cuisine

Break the eggs into a bowl, add a pinch of salt, the Parmesan and the flour and stir.
Then add finely chopped parsley and grated nutmeg.
Now add the milk and stir until a smooth, lump-free batter is obtained. Then let it rest in the refrigerator for 30 minutesAfter this time, melt a knob of butter in the pan, pour a ladle of dough into the pan and spread the dough evenly over the entire surface of the pan.
Cook the crepes one minute per side. As they are ready, place them on one plate on top of each other.

Then roll each crepe on itself as if to form a cannolo.

Put 2 or 3 crepes in a deep dish and cover with the hot broth. Then add some grated Parmesan to the surface and serve.

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