Hazelnut Free Italian Restorative Broth

Total time2 hr 15 min

Prep time15 min

Cook time2 hr

4.6

(12)

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 is built on bone-in chicken pieces, carrots, parsnips, turnip, celery, and a fragrant bundle of parsley, thyme, and rosemary — nothing fussy, nothing hidden, just clean and wholesome ingredients from start to finish. A clever blanching step at the very beginning draws out surface impurities before the real simmer begins, which is what gives the finished broth that beautiful clarity and pure, delicate flavor. The long, unhurried simmer — nearly two hours at the laziest possible bubble — coaxes every bit of richness from the chicken and vegetables without turning the broth cloudy or heavy. Because every ingredient is whole and straightforward, there is no need to second-guess labels or worry about unexpected additions sneaking in through a packaged shortcut. Shred the chicken back into the bowl for something closer to a light soup, or sip the strained broth on its own with a scatter of fresh parsley — either way, it tastes like the kind of thing someone's grandmother made when you needed to feel better fast.

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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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