This basic brodo was from a series of Italian cooking classes from Chef Daniela.
- 1 large carrot
- 2 celery sticks
- 1 large onion
- 2 ½ litres water
- 1 dessert spoon salt
- 1 dessert spoon chicken booster
- 1 large Maryland chicken
Roughly chop vegetables and add to water and chicken. Bring to the boil and simmer for 45 minutes.
*To make a vegetable stock simply double the vegetables, leave out the chicken and change chicken booster to vegetable booster to enhance the flavour. You can leave out the vegetable booster but then add bayleaves, parsley or leek to get a stronger stock.
*You can also use ½ chicken and ½ beef to make another stronger meatier version.
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