The hot chicken broth, which for generations accompanied frugal dinners, after which one could sleep without nightmares, and the home cure for minor ailments, exhaustion, colds, and was in great consideration in the diet of the past, then fallen into disuse, it is now becoming fashionable.

Nothing is as remote as broth and it is believed that cuisine was born and developed with this food, from which the term restaurant was also born.

Broth and Restaurant

Since ancient times – as demonstrated by the Roman cauponae, the tabernae of Pompeii, the medieval and Renaissance taverns and takeaways – consuming food on the streets or in places where people eat and drink has been a widespread habit, especially in cities. However, these were popular foods, different from those that chefs prepared for the few lords or rich people able to afford a kitchen in their palaces

At the end of the 18th century, especially in relation to the social changes that reached their peak in the French Revolution, especially in Paris, as a consequence of the disintegration of the aristocratic families and their elitist world, the chefs of the nobility ousted by the revolution began to work for the new bourgeoisie. Thus, places are born in which quality food is no longer the exclusive prerogative and privilege of a single social class, but becomes a possibility, if not for everyone, at least for many.

According to a French historian, the Bouillons Restaurant opened in 1765. The place is so named because it served restorative broths at any time of the day. It is however certain that in Parisian restaurants there is innovation with the passage of time and changes in society the Bouillon Restaurant becomes just Restaurant.

From France the restaurant, as a term but above all as a system of public catering, spread throughout the world, even reaching Italy where the term appeared for the first time in 1877.

But let’s get back to the broth:

In the prehistory of cuisine, among the first methods of cooking food there was also that of hot water of thermal origin or obtained by throwing red-hot stones into leather bags containing water, obtaining meat and vegetable broth. Broths have very different compositions and in the Middle Ages they were prepared with meat, turnips, onions, herbs, spices, sugar, bread, even rose petals, grapes and amber and were attributed nutritional and invigorating properties.

Over the millennia, broth changes composition, role and meanings. In the 18th century it was appreciated as fat and fortifying, while in more recent periods and today the lean and light variety is preferred.

If the broth, as a wise rule, is also obtained with one or more large bones containing marrow, unmistakable aromas emanate from these which, unfortunately, we are increasingly less accustomed to. Now we know why “old hen makes good broth”: this animal has aromatic bones, which young animals do not have.

Other fragrances of the broth derive from the indispensable vegetal aromas and scents: carrot and above all celery.

To obtain a good broth, the meat with bones and vegetable aromas should be placed in water and boiled over a moderate heat and slowly.

 Salt should be added towards the end. As the temperature of the water increases, the meat and bones give up their nutritional and aromatic principles to the water, part of which coagulates and forms a foam, which can be removed with a perforated ladle.

Chicken Broth Recipe

Cooking 1 hour

The amount of water is proportional to the amount of chicken, more precisely it must be three times the weight of the chicken

Ingredients

• 500 g = 17 oz. chicken

• 1.5 liters = 41 oz = approximately 5 cups water

• 1 small onion

• 1 large carrot

• 1 celery stick without leaves

• 1 sprig of parsley

• 1 bay leaf

• spices of your choice (cloves, cinnamon, cardamom…)

HOW TO MAKE CHICKEN BROTH

The original recipe calls for the chicken to be cooked with all the skin on but, for a lighter broth you can remove it

Rinse the chicken well to remove any blood clots.

Place the chicken in a pot and cover it with cold water.

 Add the onion, carrot, celery stick, parsley and a bay leaf.

 Add the salt, bring the water to the boil and cook for about an hour.

To check if the chicken is cooked, just check the meat near the bone, if it is pink it is still raw

Taste the broth and season with salt. Add some spices to your taste if you like.

 When the chicken is cooked, filter the broth and set the rest aside.

STORAGE

Once ready, the chicken broth can be kept in the fridge for 3-4 days, alternatively you can freeze it.

Chicken broth is a basic recipe of popular cuisine obtained by cooking chicken meat (whole chicken or just thighs) in water flavored with vegetables and flavourings. A simple and genuine recipe ideal both for enjoying chicken in broth and for making classic Tortellini in broth.

Chicken broth is a valid alternative to classic meat broth that has a more intense flavour, and can be replaced by vegetable broth.

Note: don’t throw away the chicken and vegetables: serve them all with some good tasty or spicy sauce,with baked onion ,red purple cabbage creamor preserve of peppers and honey.

Chicken broth,so great food,easy to make with a few ingredients cooking by themselves for an hour.