Italian Brodo Recipe - Easy Homemade Chicken Broth (2024)

FAQs

What is the difference between brodo and broth? ›

Brodo is Italian for, “broth.” It is used in a myriad of classic Italian dishes and is as foundational as stock is to fundamental cooking. The unique combination of meat and bones in brodo, as well as the option to add in different proteins, gives it an amazing flavor.

“There's always a container of Brodo in my refrigerator. I use it as a base for delicious soups, sauces, and broths. Even more, I drink it straight.” “You guys make the only store bought bone broth that truly tastes good!

For the most basic brodo di carne, you will use 3-4 kinds of meat, onion, carrot, celery, and a pinch of salt. That's it. This is what I use for my Tortellini in Brodo, where the meat filling is so complex and highly seasoned that no other aromatics are needed. (This advice comes from my Bolognese butcher.)

Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.

The main types of broth are chicken, beef, fish, and vegetable, which is made by simmering just vegetables and seasonings.

“In general, stock and broth can be used interchangeably. However, there are times when it is more advantageous to choose one over the other,” Hill admits. Because stock is made from bones, it will infuse any recipe with stronger chicken flavor than broth.

A major concern with chicken bouillon and store-bought chicken broths is the amount of sodium they contain. Sodium is an essential mineral and an important component of a healthy diet. However, diets that are consistently high in sodium carry a risk of causing high blood pressure.

Protein-Packed

Your body needs these important building blocks for healthy skin, bones and joints. Brodo bone broth is a low carb, low calorie, zero-sugar food. Our broth is a great meal replacement—it has more protein and fewer carbs than green juice, and is less likely to cause blood-sugar levels to spike.

Former Wirecutter editor Winnie Yang, my fellow taster, ranked the Good & Gather broth as her favorite in a blind tasting. In her notes, she said it tasted and smelled “like something I could have made from a roasted chicken carcass.” It's luscious and full-bodied, with a dominant deep roasty flavor.

Usually, but not always, meat-based: bones, vegetables, and fragrant herbs are simmered in water. The resulting liquid is called broth or stock in English, brodo in Italian, and bouillon in French. Consommé is a clear version of bouillon that uses egg whites to collect the excess fat and sediment from the broth.

Is Brodo the same as bone broth? ›

For now, calling Brodo a “bone broth” distinguishes it as a homemade, long-simmered, nutritious broth. At Brodo, we make broth the traditional way, with real bones from real animals raised on real pastures. Well-made broth, slow-simmered the traditional way, is real food in its purest liquid form. No concentrates.

What is Chicken Bouillon? Chicken bouillon is a condensed or dehydrated chicken broth or stock. It is typically found in cubes but is also available in other forms such as a paste, granular, powder or liquid.

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape. Reducing your broth to two-thirds of its original volume should result in two times the flavor," she says.

Whether you're using chicken or turkey, beef or vegetable, know that chicken broth from a box is not and will never be the same as homemade. Homemade broth will always be more complex and delicious than something you get in a box.

If your homemade chicken stock tastes bad, there are a few ways to try to fix it: Skim off any impurities: If there are any bits of meat or impurities floating on top of the stock, skim them off with a spoon or ladle. This can help improve the overall flavor.

Usually, but not always, meat-based: bones, vegetables, and fragrant herbs are simmered in water. The resulting liquid is called broth or stock in English, brodo in Italian, and bouillon in French. Consommé is a clear version of bouillon that uses egg whites to collect the excess fat and sediment from the broth.

Although the word actually just means "broth" in French, bouillon generally refers to the powders or cubes used to turn water into broth. It's a low-cost, convenient alternative to boxed broth and stock, so it's no wonder it's spread to kitchens all over the world.

Brodo is a natural detox aid. The glycine in our broth supports your liver's ability to remove toxins, ranging from pesticides and mercury to prescription drugs and alcohol. Glycine is also a key building block for glutathione, a helpful antioxidant for anti-aging, fighting chronic disease, and cleansing your liver.