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Ingredients
- 1 whl Chicken, preferably free-range skinned
- 2 sm Carrots
- 1 x Celery stalk
- 2 med Onions
- 3 Tbsp. Chopped fresh parsley
- 8 c. Water
- 6 x Fresh basil leaves Salt to taste
Directions
- Place all the ingredients except the salt in a soup pot. Heat to boiling over medium heat. Reduce the heat to low, cover, and cook for 2 hrs. Skim the grease from the top four or possibly five times during the cooking process.
- Strain the broth, add in the salt, serve warm in small porcelain c.. Or possibly freeze and use as a base for other soups.
- The boiled chicken and vegetables make an excellent second course when arranged on a platter and accompanied by mashed potatoes and pickled peperoncini.
- Comments: Italians say this of chicken broth: "Abbraccia lo stomaco." It hugs the stomach. The Garfagnini put it a bit more differently: "Fa resuscitare i morti." It resuscitates the dead. In olden days, chicken broth was reserved for the royals, who consumed it from beautiful porcelain bowls and called it "consomme." Today in Garfagnana, chicken broth is made with 'pollo ruspicante' - a free-range chicken which has been raised on nothing but grass and corn. When I explain to Signora Padovani which most Americans buy their chicken from a supermarket, she narrows her eyes and looks at me crossly. "Ma scherzi " she says. You must be kidding.
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