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Home » Chicken Broth for Tortellini (Brodo di Pollo)

Chicken Broth for Tortellini (Brodo di Pollo)

November 25, 2009 18 Comments


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Disclosure: This post contains affiliate links, which means we may receive a commission if you click a link and purchase something recommended. While clicking these links won’t cost you any extra money, they will help us keep this blog up and running! Thank you for your support!
 
 
Although this post was written around Thanksgiving, this chicken broth can be made (and is made) throughout the year!  But no holiday would be complete without freshly made Tortellini in Brodo (Chicken Broth).  For Thanksgiving and any holiday, everyone across the States is stirring up their favorite dishes to serve to loved ones and guests with a sprinkle of love. For us, each holiday is time for our Italian-American family tradition: to prepare thousands of little tortellini by hand and make a home-made ‘brodo’ or broth in which to gently place the tortellini to swim seductively. This broth is served in the Italian region of my family, Emiglia-Romagna, where the recipe for it and tortellini have their beginnings.
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This is my family recipe that I’ll share with each of you today for the chicken broth; the recipe and the step-by-step instructions for the little tortellini pasta was posted in my archives this past winter on January 7th, 2009. Today I’ll include the step-by-step procedure for the chicken broth, which I didn’t include last year.
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So let’s get to the stove!

 
First, scroll down this post and locate the recipe card with all of the ingredients.   Place them all out on the counter and follow the step-by-step  photo instructions to make the broth (brodo).
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Here’s what you need to do to prepare the chicken broth:

Give that chicken a nice bath (clean it) and empty the contents of the cavity inside.

Cut up into large pieces so that it cooks a little bit faster than if you cook it whole.

 
 
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Cut up all of your veggies.
With a sharp knife, cut your beef roast up into about 2 or 3 large sections.
Fill a LARGE, deep pot half way full of water.
Make sure that you have enough room from the top of the pot to put the rest of the ingredients in without overflowing the water.

Put all of the ingredients into the pot of water.

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I cut fresh Italian parsley from my garden just minutes before chopping it up and putting it into the pot…..it is fresh, fresh, fresh! (You can see the nearly bare trees behind the garden, the rosemary is next to the parsley, and there is STILL rhubarb growing to the right of the parsley!

 

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Oh my goodness, fresh Italian parsley in November! Seriously? What a surprise and JOY!

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PLOP. . . in goes that fresh parsley! Flavor up that broth now!
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Bring up the heat to high and get it to a low, rolling boil.
Immediately lower the heat and simmer until the beef is tender.
During this simmer, continually remove the junky stuff that rises to the top with a strainer.
The cooking on simmer and straining process takes about 2 – 3 hours.

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Take all of the ingredients out of the broth with a hand strainer.

With very thin tea towels covering a colander/strainer,
pour the broth through them into another pot……
this is a lot of work and usually needs two people to do this.
Be careful, the broth is very hot while you do this!
 

Continue to strain the chicken broth into clean tea towels about two more times until the broth is completely clear and free of any ingredient remains.

Taste, add more salt to taste.
If you make this the night before, refrigerate it,
and then the next day, skim off any fat/grease from the top
(it will solidify in the frig and be very easy to remove).

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.Afterwards, use this fresh broth for your any of your favorite recipes that call for chicken broth. Again, as I mentioned previously, we make this every holiday and add our home-made, hand-twisted tortellini to it).

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I highly recommend that you purchase a large, deep pot for all of your soup, stew, sauce, chili, and broth recipes.  You will use it endlessly in your kitchen!

Here’s a really good one on Amazon:

20-Quart Aluminum Pot by IMUSLA (Under $25.00 as of 10/2019)

 
 

Chicken Broth (Brodo e Pollo) for Tortellini

Chicken broth for Tortellini in Brodo

 

Ingredients

  • One 6-pound chicken (hen)
  • 1 package (beef) soup bones (if you can get them)
  • 1 4-pound beef roast
  • 3 carrots, cut in 3's
  • 1 large onion, cut in 1/4's
  • 3 celery stalks with leaves, cut into thirds
  • 1/4 bunch of Italian parsley, chopped
  • salt

Instructions

  1. Give that chicken a nice bath (clean it) and empty the contents of the cavity inside.
  2. Cut up into large pieces so that it cooks a little bit faster than if you cook it whole.
  3. Cut up all of your veggies.
  4. Cut your beef roast up into about 2 or 3 large sections.
  5. Fill a LARGE deep pot half way full of water.
  6. Make sure that you have enough room from the top of the pot to put the rest of the ingredients in without overflowing the water.
  7. Put all of the ingredients into the pot of water.
  8. Cut fresh Italian parsley from my garden just minutes before chopping it up and putting it into the pot.....it is fresh, fresh, fresh!
  9. Bring up the heat to high and get it to a low, rolling boil.
  10. Immediately lower the heat and simmer until the beef is tender.
  11. During this simmer, continually remove the junky stuff that rises to the top with a strainer.
  12. The cooking on simmer and straining process takes about 2 - 3 hours.
  13. Take all of the ingredients out of the broth with a hand strainer.
  14. With very thin tea towels covering a colander/strainer, pour the broth through them into another pot......this is a lot of work and usually needs two people to do this.
  15. Be careful, the broth is very hot while you do this!
  16. Continue to strain the broth into clean tea towels about two more times until the broth is completely clear and free of any ingredient remains.
  17. Taste, add more salt to taste.
  18. If you make this the night before, refrigerate it, and then the next day, skim off any fat/grease from the top (it will solidify in the frig and be very easy to remove).

Notes

  • A Step-by-Step Photo Guide is on my blog to help you make this delicious Chicken Broth.

© Roz
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What  are  your  most  cherished  recipes  to  prepare  for  any  holiday?  I’d  love  to  know  and  share  it  with  our  community  here!
 
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Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. Mary says

    November 27, 2009 at 8:11 PM

    Hope you had a wonderful Thanksgiving! We sure did. I don’t know why, but this only just showed up in my reader today (Friday) and only just a moment ago.

    I love homemade stock and broth, you just cannot beat it and it is so worth the time. I’ll bet that tortellini is wonderful too!

    Reply
  2. Chow and Chatter says

    November 27, 2009 at 8:16 PM

    Hi Roz this broth looks heavenly hope you had a wonderful thanksgiving

    Rebecca

    Reply
  3. KennyT says

    November 27, 2009 at 8:49 PM

    What a great chicken broth! Roz happy thanksgiving.

    Reply
  4. Rae says

    November 27, 2009 at 9:25 PM

    The parsley and rosemary are beautiful!

    Reply
  5. redkathy says

    November 27, 2009 at 9:52 PM

    Hey Roz, I too just received this. Tortellini in homemade broth is so soothing and delicious. Hope you had a happy turkey day.

    Reply
  6. Mimi says

    November 28, 2009 at 12:30 AM

    Your broth looks so flavorful. I love the photos from your garden.
    Hope that you had a wonderful Thanksgiving.
    Mimi

    Reply
  7. Kerstin says

    November 28, 2009 at 1:22 AM

    Happy Thanksgiving!

    Your broth sounds so flavorful and comforting. I would love to warm up with a bowl right now!

    Reply
  8. A Feast for the Eyes says

    November 28, 2009 at 1:44 AM

    How funny! I just posted my herb garden, too! Your herbs are just lovely. There is nothing like homemade stock. I made 8 quarts of turkey stock. I’d love to have some homemade tortellini. Yummy!

    Reply
  9. Monica H says

    November 28, 2009 at 2:28 AM

    Your pictures are lovely. Hope you had a wonderful Thanksgiving Roz!

    Reply
  10. ♥peachkins♥ says

    November 28, 2009 at 9:57 AM

    one wonderful looking broth

    Reply
  11. Claudia Medeiros says

    November 28, 2009 at 10:10 AM

    I’m sure you had a beautiful and so blessed Thanksgiving, Roz !
    I wish you a marvelous weekend 😀

    The chicken broth is wonderful! Thanks for sharing 🙂

    Reply
  12. All Our Fingers in the Pie says

    November 28, 2009 at 11:22 AM

    I cannot live without my homemade broth. The turkey was not at my house this year so won’t be making it this time. Love your blog, too!

    Reply
  13. Evonne says

    November 28, 2009 at 12:14 PM

    Sounds yummy! Happy SITS Saturday share fest!

    Reply
  14. Sara says

    November 28, 2009 at 12:52 PM

    I’m so jealous of your herb garden. Someday, when I’m no longer a student or living in a rental property, I will have just crap loads of basil and mint growing all over the place!

    Thanks for visiting!

    Reply
  15. vincent says

    December 11, 2009 at 2:05 PM

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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    Reply
  16. Mother Rimmy says

    December 20, 2009 at 12:20 PM

    Great chicken broth. Your pictures are fantastic!

    Reply
  17. Lucy says

    October 10, 2020 at 6:16 PM

    Just made this for the pastina chicken soup. Brought back so many childhood memories from my Italian upbringing. Thanks for sharing.

    Reply
    • Roz says

      October 11, 2020 at 3:31 PM

      I agree with you completely Lucy. This is such a nostalgic soup from our tender years in childhood. It is still so comforting and delicious today. Please stay in touch and be safe,
      Roz

      Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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