'Our Chicken Brodo'
Roughly chop 1 large or 2 small carrots, 1 large onion, 2 celery stems (including some leaves), 4-6 parsley sprigs. Add ingredients to large stock pot with whole chicken and 2 bay leaves. Fill with cold water to cover ingredients. Bring to boil, remove scum with slotted spoon add salt and pepper, reduce to a simmer for 2 1/2 hours. Make sure water level is always above ingredients - any time you add water, taste and season accordingly. We added water three times and added salt and pepper each time. This works for us.
Once 2 hrs has passed, strain the liquid through colander into a bowl. Remove the chicken and place aside to cool a little. Remove the vegetables and discard. Break away chicken from carcass, remove skin, and slice chicken as above.
Divide stock liquid - reserve the liquid you want to use as stock by placing portions into storage containers. Allow to cool and then refrigerate or freeze. The liquid you want to use to make chicken brodo with pastina, place back into pot, add your desired amount of pastina (we used pastina and macaroni), and cook until pasta al dente (about 6-8 minutes for 'little' pasta). Once pasta almost done, add some shredded chicken and stir through to warm.
Remember to taste and make sure your dish is seasoned well! You're done, now you can serve.
Any leftover chicken can be used for sandwiches or a sauce with pasta.
1 whole chicken
1 large or 2 small carrots roughly chopped
1 large onion roughly chopped
2 celery stems roughly chopped
a few celery leaves roughly chopped
4-6 parsley stems
2 bay leaves
2 bay leaves
start off with 1 tbsp sea salt and add more accordingly
start off with 1 large pinch ground black peppercorns
and add more accordingly
cold water to cover ingredients and top up accordingly
pastina pasta as much as you like
*we use about 125g pastina and 125g macaroni