This nourishing chicken broth is pure comfort in a bowl. The tender chicken melts in your mouth, and the mix of carrots, celery, onions, and herbs fills every spoonful with rich, satisfying flavour. It warms your belly and feels like a big hug from Nonna. Just one sip and you’ll feel refreshed and recharged.
This will be the only way you’ll ever want to make chicken broth again. Nourishing, soothing, and loved by everyone who tastes it.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/best-chicken-broth/
#chickenbroth #chicken #vincenzosplate
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INGREDIENTS:
1.3 kg / 45.8 oz chicken drumsticks
500 g / 17.6 oz chicken thighs
2 carrots (peeled)
1 large celery stick
1 brown onion (peeled)
5 bay leaves
2 tsp mixed dried herbs (oregano, marjoram, thyme)
1 tsp Herbes de Provence
1 glass white wine (standard size)
Extra-Virgin Olive Oil
Salt & Pepper
5 liters of water
METHOD:
1) Add 6 tablespoons of extra virgin olive oil (EVOO) to a large pot and heat over medium-high heat. Add the chicken drumsticks and thighs, cover with a lid, and let them braise. Brown each side for about 5 minutes per side.
2) Once the chicken is nicely browned, pour in the white wine to deglaze the pot. Use a wooden spoon to scrape the bottom as anything left in the pot adds to the flavour.
3) Reduce the heat to medium-low. Add the bay leaves and sprinkle over the Provence herbs. Give it a quick stir. Break the celery in half by hand and add it to the pot along with the carrots. Cut the onion in half and add it in too.
4) Pour in enough water to almost reach the top of the pot, then stir everything to combine. Cover with a lid and let it simmer.
5) After 1 hour, remove the lid and stir the pot. Continue to cook covered for a total of 4 hours, stirring occasionally to prevent sticking and to help the flavours blend beautifully.
6) After 4 hours, place a colander over another pot and line it with a clean tea towel. Carefully ladle or pour the soup through to strain out the herbs and vegetables, leaving you with a clear, rich broth. Set it aside to cool.
7) Once the broth has been strained, remove the chicken pieces from the pot first and place them into a large bowl. (You can wear gloves if you prefer.) Carefully shred the chicken by hand, removing all bones and any bay leaves you find.
8) Next, collect the remaining carrots and onions from the pot. They’ll be very soft and almost melted. Gently break them apart with your hands or a fork, then mix them through the shredded chicken until everything is well combined.
9) Add your desired quantity of the chicken mix back into a portion of the broth and warm it up on a gentle heat. Cook some pastina on the side then mix it in to combine (if you mix it in with the broth to cook it, the liquid will reduce considerably so it’s best done separately).
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Best Chicken Broth aka Italian Penicillin
0:32 Ingredients of Chicken Broth
3:13 Making the Chicken Broth Step-by-Step
10:00 Straining the Broth
11:34 How to Shred the Chicken
14:10 How to Store Your Broth
17:14 How to Serve Chicken Broth
17:51 Time to Eat the Amazing Chicken Broth, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
39 Comments
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/best-chicken-broth/
From what I can tell, Italians don't use broth/stock as often as the French do. Still, they are of importance in many recipes. Personally, I feel many traditional Italian dishes improve immensely by using a well made broth/stock.
vincenzo isn't bullshitting, people. I've used chicken stock as a home pick me up for decades. however I would like to say that beef stock also seems to work well for me.
My invented recipe consists of slow and low browning of the chicken, putting in unpeeled carrots, a whole onion including the peel, cut in half, celery stalks with leaves and some fresh parsley and fresh thyme tied in a bunch all added with the water along with a few peppercorns. I cook it all low and slow for hours. Then I strain it in a colander and throw out the vegetables. Cut up the meat . Refrigerated the broth and meat separately. Next day, I take the chicken fat off the broth and make the soup. This makes a very rich, golden broth. ❤
Vicenzo, aren't you supposed to take the half onion and burn the side on the stove first?
That's the way my Italian family taught me and they were all chefs from Abruzzo!
Really Sir
Cook four hrs , who has that kind of money ,?? ,kg of chicken , u must be rich .
My broth make simple
40 min , first cook
I use a lot of hot bbq chickens and once stripped of all the meat (cause I eat it) I keep the carcasses, usually 3 carcasses per stock, for a load of scrap peel veggies, carrot etc, onions of many varieties, garlic add whole black pepper, pecorino rinds about 2 of them, cover with water in a slow cooker and let cook for 10 hours before I check flavour, most times I add a pinch of MSG to finish. Sometimes I forget it cooking and I end up cooking a super dark rich stock for over 24 hours on low in slow cooker.
Fine mesh strainer to get the broth out. You get a nice dark stock but also a nice, sediment of collagen from the carcass bones so shake before use if left to chill. The reason I use the hot bbq chooks is because they often have flavours due to cooking and the stuffing.
I’m curious, have you ever had or heard of Pasatini? My nonna taught us this soup that uses chicken broth also.. but idk if it’s only from San Marino where she was from or if it’s more widely known. It’s made with a hand pressed noodle where the dough is a mix of grated Parmigiana, bread crumbs and eggs.. seasoned with lemon rind, nutmeg and cinnamon. It’s easily my favorite soup.
I regularly buy a couple of big packs of drumsticks, marinate them or put a dry rub on them and let them sit overnight in the fridge, then cook the next day in the oven or air fryer along with herbs and veggies. The marinate/rub flavors the skin especially. When all done, I let it cool, then strip away the meat, saving the skin, bones, and connective tissues. The meat I eat separately, the rest either goes into a big pot on the stovetop or gets bagged and frozen for when I have the time to let it simmer overnight. There is so much collagen I always get a nice gel out of it.
The broth eventually gets added as the liquid in quinoa or rice, used in a chicken soup, or even like I did yesterday, used as the liquid in a butternut squash soup for extra deep flavors.
What a great post! You have all these people sharing their traditions, tips and techniques. Thanks to everyone!
Maybe not the most "gourmet", but we store bones and carcasses in the freezer, along with trimmings from vegetables over time. Once we have what we think is enough (its a rough guess) we make stock and can it for future use. May not be the "best", but its a great way to reduce waste.
Best flavoursome parts of the chicken, I have a 20 Lt stainless steel stockpot for these types of recipes (including bone broth). This is one of the best gifts that you can give to a friend who is feeling ill. What would your pasta of choice be to cook fresh and add to this, I'm thinking for a traditional chicken noodle soup then angel hair would be great, but I am also a great risoni fan? Loved the recipe and especially the re-use of the chicken, onion and carrot, thank you .
I did this yesterday! In Portugal is called "canja"
Grandmother's medicine when we feel sick
I like the recipe and the added herbs – yes bone broth is the best medicine, I also drink chicken and beef bone broth for health from time to time and when I’m sick I even drink more boost your immunity and gives you energy and strength- I
make a basic stock and freeze so I can turn it into a Asian soup or any other – I just add the cuisine ingredients fresh at the time of cooking. But as a Lebanese – we make it similar to yours but we use all pieces with bones and we don’t eat the chicken meat unfortunately 😢after them many hrs the chicken becomes tasteless in my opinion- we add fresh chicken again and add vermicelli egg noodles and medium gram rice
…after the soup was done, theyd take the bones out and add vinegar and eat the veg and shreds of chicken😬
I never got in to that.
Vincenzo coming in hot just in time for soup season! ❤😂 Got my Canadian self in an early chokehold. But when you suggest things to add, why not the best thing of all – tortellini? 🤗
Very similar to a Lebanes dish called Moghrabieh. Except we add caraway seeds, semolina dough balls, and chickpeas. It is traditionally made with pearl onions.
Yum! After straining, I put on simmer until the stock reduces way down and becomes super concentrated. It saves room in my freezer. Then just add fresh water to concentrated stock to use. 💙
Thanks for the video! I'd use chicken wings and necks as well to benefit from all collagen from bones.
Italian-American: At 77 I made some the other day…I do like mom did. Mom always skimmed off the "schiuma" at the beginning of the boil, probably because straining the soup would be an extra step. Onion, carrot, celery. Also, she only used parsley, salt, maybe some pepper for the herbs probably because the other herbs were too esoteric and "upper class". We rarely could buy wine…so that was not an ingredient either. We leave the chicken in larger pieces, and add pastina or rice or or she would make egg tagliatelle. So good. There's more than one way to cook a chicken!
This is a classic Polish dish, too! 😊❤😂😊
Everytime I roast a chicken or have similar cuts with bones I do this, have about 4 x 300-400ml in the freezer right now.
Best use for me is either for a curry, mix with chopped toms, or simply as the base for gravy on the next roast
In Brazil we make something like this, justly when we're sick with a flu or something like that, we cook the chicken with potatoes too, and add rice at the end
Very similar to how I make mine I add a bit more Basil, but I use a very large Slow Cooker which I cook on low for 8 hours (While I am at work).
I specifically make the FIltered Broth for my Risotto.
But the Carrots have to go to the Dog – he loves them mixed in with his food – my Partner calls them 'Chicken Carrots'
Amazing! I let it reduce 2/3 before adding the back the pulled chicken because my freezer is limited in size 😆
I also freeze in Ziplock pouches, because it is flexible, they adapt perfectly to the available free volume in the freezer 🙂
Cheap addition that makes for great texture is to toss in a couple chicken feet The extra collagen adds to the healing benefits and makes for a nice mouth feel for the soup as well. Also makes broth easier to use to reduce down for pan sauces.
Chicken soup is a Friday night staple in my family
It's actually called Herbs de Provence and is really good stuff. I use it in nearly anything that contains broth. On days where I don't feel like cooking I will heat up a can of Progresso soup and add a healthy pinch of the cold soup and heat it on a low heat until it has simmered for a couple of minutes. It turns an average canned soup into a pretty good can of soup.
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the chicken broth aka italian penicilln looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
If you know your local supermarket’s butcher, you can get a great deal on things like wing tips and feet. Parts of the chicken that are prettt much always thrown away but are also the best for something like this. Don’t waste meaty parts. All of the broth flavor comes from the bone, skin and connective tissue. Also, the lid of the pot is unnecessary. The only thing that evaporates is water. If it gets too thick, you can add more. The same basic ideas can be used for a beef or seafood broth. Onions, carrots, leeks and maybe fennel are always welcome. Bay leaves, thyme, rosemary, they’re always great. Besides that, you can make it your own based on your own cooking style. Open up your spice cabinet and see what fits you. Hot mustard works great, as does chili flakes and a dash of curry powder. A tiny glug of liquid smoke, grilled mushrooms or even wood chips or tobacco will also make it better.
I love using chicken necks in my broths – crazy amount of gelatin and flavour! Roast first, and from there a similar process.
I do this all the time but i have to add a few garlic cloves with the vegetables and before I eat , and of course some fresh parsley. Love your channel.
I make it very similarly! However, I cook it in a pressure cooker so it only takes about an hour. I also cut up the veggies smaller. For ease of making last minute soup, I’ll use frozen mixed veggies and just put it in the broth with the meat. Let it boil for a few minutes and the veggies become soft and then serve. And a good Italian or French loaf of bread is always a must!
This is my liquid gold.
I store all of my raw and cooked chicken trimmings and leftovers in the freezer and then make a huge batch, which is filtered, portioned and frozen. I do the same with the meat, to create two separate ingredients, each of which have dozens of uses.
Thank you so much
I’ve made homemade chicken broth but never with wine so YES PLEASE THANK YOU
Are you using 4 or 8ozs of white wine ?if possible and when you are able can you provide us with a scratch beef broth recipe?!-I’m making this during the week and freezing it also will really save time and money Ty
You can scrape the flour off dried salami for the other Italian or French penicilin. Or eat Gorgonzola