Brodo di Pollo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Preheat the oven to 180°C. Place the carcasses and feet in a roasting tin, then drizzle with a little oil and roast for 20 minutes. Transfer to a large heavy-based saucepan or stockpot with the...
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Cooking tools:
- Oven
- Roasting pan
Ingredients
- 1 fresh bay leaf
- 2 black peppercorns
- 1 small rasher (slice) bacon
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 slices leek
- 1 stalk celery, roughly chopped
- 200 g chicken feet
- 1 1/2 kg chicken carcasses
- 3 litres water
- grapeseed oil, for drizzling
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