Makes about 3 liter of broth
500gr Chicken (better if organic) cut in pieces
1 Medium onion
1 Medium tomato
1 Rib of celery
1 Medium potato
1 Bay leaf
6 black peppercors
1 Star Anice
1 Tbs unrifined grey sea salt
4 Liters water
The bay leaf is missing in the photo, sorry... Peel the onion, cattot, potato, and wash the tomato. Pierce the peeled onion with the 4 cloves.
Place all ingredients in a broth pan, add 4 liters of water and salt. Cover and bring to a boil on medium heat.
While boiling a brownish foam will appear on the surface, skim it using a large spoon. Once done, taste for salt. Cover and simmer for further 2 (or more) hours.
After minimum two hours (or more) of total cooking, strain the broth and discart the solids (you can use them for a soup or chicken salad).
Your Chicken broth is ready! Cover and refrigerate for 8 hours or overnight. The day after skim the solid fat from surface. Broth can be refrigerated for up two days or frozen for several months. Buon appetito!