Hen Broth

Hen broth is a classic dish of Italian cuisine, used both on its own as a comforting hot broth and as a base for risottos, soups and other recipes.

Ingredients

• 1 whole hen (or hen pieces, such as thighs or breast, if you prefer)
• 2 carrots
• 1 onion
• 2 celery stalks
• 2 bay leaves
• A few black peppercorns
• Salt, q.b. (as needed)
• Enough water to cover the hen

Preparation

1. Thoroughly clean the hen or hen pieces you have chosen to use and rinse under cold water.

2. Peel the carrots and onion, clean the celery stalks and roughly chop all the vegetables.

3. In a large pot, place the hen and vegetables. Add the bay leaves and black peppercorns.

4. Cover everything with cold water. The amount of water will vary depending on the size of the pot, but make sure the hen and vegetables are completely submerged.

5. Bring the broth to a boil, then reduce the heat to let the broth simmer gently. It is important not to boil the broth vigorously, otherwise it will become cloudy.

6. Skim the foam that forms on the surface during the first few minutes of cooking with a skimmer.

7. Let the broth cook for about 3 hours over very low heat, checking occasionally and continuing to remove any impurities that rise to the surface.

8. Once the broth has developed a rich flavor and color, turn off the heat and strain the broth through a fine sieve to remove the hen, vegetables and spices.

9. Taste and adjust the salt if necessary.

You can serve the hen broth as is, perhaps with a little pasta in broth if desired, or use it as a base for risottos and soups.

Trivia

Hen broth has long been considered a home remedy for colds and flu in Italy. Although there is no proven medical efficacy, it certainly has great comforting power and represents an act of care in many Italian families.