Seed Oil Free Italian Restorative Broth
There is something deeply comforting about a pot of golden broth simmering on the stove, filling the kitchen with the scent of fresh herbs and slow-cooked chicken. This Italian-style restorative broth is built entirely from whole, unprocessed ingredients — bone-in chicken, root vegetables, and fresh aromatics — with nothing refined or industrially processed in sight. For anyone avoiding seed oils, that matters more than it might seem, since many store-bought broths and cartons sneak in additives or are produced in facilities where ingredient integrity is hard to verify. Here, you control every single thing that goes into the pot. The blanching step at the start is a small but brilliant move that pulls out surface impurities before the real simmer begins, resulting in a broth that is remarkably clear and clean on the palate. Parsnip and turnip give the liquid a subtle sweetness and body that carrots alone can't quite achieve, while the layered herbs — parsley, thyme, and rosemary — round everything out without overpowering. Whether you serve it simply with shredded chicken and a scatter of fresh parsley or sip it straight from the bowl, this is the kind of recipe that earns a permanent spot in your 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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