Brazil Nut Free Italian Restorative Broth
There is something deeply comforting about a pot of golden broth simmering low and slow on the stove, filling the kitchen with the scent of fresh herbs and sweet root vegetables. This Italian-style restorative broth starts with bone-in, skin-on chicken pieces layered with carrots, parsnips, turnip, celery, and a trio of fresh herbs — parsley, thyme, and rosemary — for a flavor that feels both nourishing and quietly elegant. A clever blanching step at the very beginning removes surface impurities before the real simmer begins, which is what gives the finished broth that beautiful clarity and clean, honest taste. The long, unhurried simmer — nearly two hours at the gentlest possible bubble — coaxes every bit of richness from the chicken and vegetables without turning the broth cloudy or heavy. Because every ingredient here is whole, fresh, and straightforward, there are no hidden additives or mystery seasonings to navigate, making it easy to feel confident about exactly what is going into the bowl. Serve it simply with shredded chicken pulled from the bones and a scatter of fresh parsley, or sip it straight as the restorative it was always meant to be.
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Learn more →Ingredients
4 servings
- 3 lbs whole chicken pieces (bone-in, skin-on thighs and drumsticks), fresh — not previously frozen and thawed more than 24 hours ago
- 3 medium carrots, peeled and halved crosswise
- 2 medium parsnips, peeled and halved crosswise
- 1 medium turnip, peeled and quartered
- 1 medium onion, peeled and halved
- 3 stalks celery, cut into 2-inch pieces
- 4 sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 10 cups cold water
- 1 tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the chicken pieces in a large 6–8 qt stockpot and cover with 10 cups of cold water. Bring to a boil over high heat, then immediately drain and rinse the chicken under cold running water. Wipe out the pot. This blanching step removes surface impurities and produces a clearer, cleaner-tasting broth.
- 2
Return the rinsed chicken to the clean pot. Add the carrots, parsnips, turnip, onion, celery, parsley sprigs, thyme sprigs, and rosemary sprigs. Pour in 10 cups of fresh cold water — the water should cover the chicken and vegetables by at least 1 inch.
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