Pecan 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 on bone-in chicken pieces, carrots, parsnips, turnip, celery, and a fragrant bundle of parsley, thyme, and rosemary — nothing fussy, nothing hidden, just honest ingredients doing beautiful work. A clever blanching step at the start pulls out surface impurities before the real simmer begins, which is what gives the finished broth that clear, clean, almost luminous quality you rarely get from a store-bought carton. The long, unhurried simmer — kept deliberately gentle so the liquid barely murmurs — coaxes every bit of flavor from the chicken and vegetables without turning the broth cloudy or bitter. Because every ingredient here is straightforward and whole, there's no need to scan labels or worry about unexpected add-ins that can sneak into packaged broths and seasonings. Shred the tender chicken back into the bowl for something closer to a light soup, or keep it pure and sip the broth on its own with a scatter of fresh parsley on top. Either way, this is the kind of recipe that earns a permanent spot in your cold-weather rotation.
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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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