Note This recipe makes about 1.75 litres. If you want to use the cooked chicken in a soup, add the chicken to the stockpot when the water and vegetables are already simmering, and then remove it after the stock has been cooking for about 2 hours. The stock will be lighter in flavour, but the chicken will not be overcooked and will still retain some flavour.
A great brodo is the heart and soul of many Italian soups - shop-bought stock just won't cut it unless you're certain it's of the highest quality. Unlike many stock recipes, this one uses the whole bird, and if its giblets are still intact, so much the better. Some brodo di pollo recipes call for the addition of marrow bones, but we've opted for pure chicken in this version (pictured here in chicory soup).
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