Chicken and Turkey Brodo
Chicken and Turkey Brodo
    1. In a large stock pot, place cleaned chicken and turkey parts, onions, carrots, celery, rutabagas, leek, bay leaves, lemon juice, bouillon paste, and water. Bring to a boil, then simmer for about 2-3 hours, occasionally skimming off foam and discarding fat. When cooked, add salt and pepper (and more bouillon if needed) to taste. When pot is cool enough to handle, pour soup through a large sieve to strain (or strain in batches). Chicken can be cut up into pieces and added back to soup, if desired. When broth has cooled, refrigerate or freeze in airtight containers. Broth can be stored frozen for several months.
    Recipe Notes

    Jan’s Note:

    You’ll find the Better Than Bouillon Chicken Base in most grocery stores. One of my favorite ways to enjoy Brodo is by adding a small, delicate pasta like Orzo or Acini Di Pepe. Brodo can be served alone or with small meatballs and topped with fresh-graded Parmesan or Romano cheese.