Classic Italian Chicken Broth

• Chicken pieces (e.g., backs, necks, wings)2.5 kg
• Water3 l
• Yellow onion, peeled and roughly chopped1 unit
• Fresh parsley stalks12 unit
• Fresh thyme, chopped1 tsk
• Bay leaf1 unit

METHOD

1. 01Place the chicken pieces in a large pot and add the other ingredients.
2. 02Bring everything to a boil over medium-high heat, then carefully skim off any foam that rises to the surface.
3. 03Reduce the heat to a gentle simmer and let it cook uncovered until the meat has fallen off the bones and the broth has developed a rich aroma. This will take approximately 3-4 hours. Replenish the water occasionally to maintain a consistent level in the pot.
4. 04Strain the broth through a fine-mesh sieve. For an even clearer broth, line the sieve with a cheesecloth or use a coffee filter and strain it a second time.
5. 05Allow the broth to cool completely without a lid, then cover it thoroughly.
6. 06Before using, remove the hardened fat cap that forms on the surface.