"Ravioli en brodo appears in Garten's most recent cookbook, "Go-To Dinners." She said the key to its flavor is "rich homemade chicken stock." I usually take the quicker option because, as the Barefoot Contessa herself says, "store-bought is fine!" But since the broth is clearly the star of this dish, I decided to try her homemade chicken stock instead. To make Garten's homemade chicken stock, you'll need: 3 (5-pound) roasting chickens"
"Place all the ingredients in a 16- to 20-quart stockpot, add 7 quarts of water, and bring to a boil. Then, lower the heat and simmer your stock uncovered, skimming off any foam that comes to the top, for at least four hours. (I let it simmer for about six.) Let the stock cool, then strain through a colander and discard the solids."
Ravioli en brodo is built around a rich chicken stock made from whole roasting chickens simmered with unpeeled onions, carrots, celery, parsnips, garlic, and fresh herbs. Salt and whole black peppercorns season the pot, which should hold 7 quarts of water for three 5-pound chickens. Bring to a boil, then simmer uncovered for at least four hours while skimming foam, cool, and strain. The resulting stock is used as the soup base, combined with vegetables such as onions, carrots, celery, and fennel to create a deeply flavored Italian-style chicken noodle broth.
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