Citric Acid 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 restorative Italian-style broth is built entirely from whole chicken pieces, carrots, parsnips, turnip, onion, celery, and a handful of fresh thyme, rosemary, and parsley — nothing processed, nothing hidden, nothing that could sneak in unwanted additives. For anyone managing a sensitivity to citric acid, that simplicity is everything, since commercial broths and bouillon cubes almost always contain it as a preservative or flavor enhancer. The technique here is just as thoughtful as the ingredient list: a quick blanch at the start pulls out surface impurities, and a long, patient simmer at the lowest possible heat draws out a broth that is genuinely clear, clean, and deeply flavored. Skimming the foam in those first ten minutes keeps things pristine, and straining through a fine-mesh sieve at the end gives you a liquid that looks as good as it tastes. You can serve it as a pure, soothing cup of broth or pull the tender chicken from the bones and add it back in for something more substantial. Either way, this is the kind of bowl that feels like it is actually doing something good for you.
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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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