chicken broth

brodo di pollo

MAKES: 3 quarts

In Italy, cheese rinds are often added to a simmering pot of soup for added depth of flavor. Many cheese markets and even some supermarkets sell cheese rinds. If you have a rind, but don't plan to use it soon, you can wrap in and freeze it for when you need it.

Ingredients

2 4-pound chickens, each cut into 6 pieces
2 carrots, cut into 3 pieces each
2 celery stalks, cut into 3 pieces each
1 large white onion, peeled and quartered
3 1/2 quarts cold water
1 tablespoon fine sea salt
4 ounces Parmigiano-Reggiano cheese rind

Instructions

In a large stockpot, combine the chicken, carrots, celery and onion. Add water and generous pinch salt. Bring to a boil over high heat, skimming foam and fat from surface, then reduce to a gentle simmer and cook for 2 hours. Add cheese rinds and continue to simmer for 1 hour more..

Pour broth through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids. Skim off and discard fat, as desired. Season broth with salt to taste.

Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week, or frozen in an airtight container up to 2 months.