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Chicken Broth/straciatelle Recipe

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This recipe for Chicken Broth/straciatelle is from Vicky Cioci's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Whole Chicken
2 tbsp olive oil
4 quarts of water
1 onion
2 celery stalks
2 medium carrots
1 bay leaf
3 fresh tomatoes
2 chicken bouillon cubes
salt to taste
Directions:
Directions:
Use whole chicken, back and neck, chicken pieces etc. In deep kettle add 2 tbsp of oil. Lightly saute chicken pieces. Add approximately 4 quarts water, 1 sliced onion, 2 stalks chopped celery, 2 chopped carrots 1 bay leaf and 2 chicken bouillon cubes, 3 fresh tomatoes chopped and salt to taste. Bring to aboil, simmer for about 2 hours. Remove chicken pieces and remove meat from the bones. Set aside for future use Strain broth. Broth can be portioned in to servings and frozen for future use.

For Stratciatelle bring 6 cups broth to boil. Beat 1 tbsp minced parsley and 3 eggs and 3 tbsp of parmesan cheese together. Stir mixture into broth and cook stirring a few seconds until eggs are set.

 

 

 

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