Honey 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 is built entirely from whole chicken pieces, carrots, parsnips, turnip, celery, onion, and a generous bundle of fresh parsley, thyme, and rosemary — nothing more, nothing less. Every ingredient earns its place, and the result is a clean, deeply savory liquid that feels genuinely nourishing. A clever blanching step at the start removes surface impurities before the real simmer begins, which is what gives the finished broth that beautiful clarity and pure flavor you rarely get from a shortcut version. Because the recipe relies only on whole, unprocessed ingredients, there is no need to scan labels or second-guess what is hiding in a store-bought base — it is naturally free of sweeteners of any kind. The long, unhurried simmer does all the heavy lifting, coaxing every bit of richness out of the bones without any fuss. Serve it simply with shredded chicken and a scatter of fresh parsley, or use it as the foundation for soups, risotto, or anything else that deserves a truly great broth underneath it.
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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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