Chicken broth

To prepare the chicken broth, start by removing any feathers left attached 1 and flame the rest 2 to completely remove them (you can use a torch or pass the chicken over a gas flame). Then rinse thoroughly and pat dry with paper towels 3, and set aside.

Now, dedicate yourself to cleaning the vegetables, so peel the carrots and cut them into pieces 4. Remove the ends from the celery ribs and cut them as well 5 and finally take care of the onion, peeling it and cutting it in half, then remove the central part 6.

To enhance the taste of the onion, place it in a non-stick pan 7 and let it toast over high heat for 4 minutes, turning it occasionally 8. At this point, you are ready for the cooking of the broth. In a large saucepan, pour the chicken, and add celery, carrot, and the toasted onion 9.

Also add parsley, garlic, and bay leaf 10 and the peppercorns 11 finally pour the water and cover with a lid, let it simmer for 50 minutes 12. It is preferable during cooking to skim the broth to remove impurities and excess fat.

The chicken broth, at this point, will be ready 13, adjust with salt and let it cool in the pot. At this point, you can set aside the meat and strain the vegetables 14 and filter the broth to use it in your preparations 15. If instead, you want to cook pasta, it will be enough to bring the broth to a boil and then cook it.