Chicken broth

Preparation:

Preparation: The advice is to prefer chicken because it has a more delicate flavor than chicken and, perhaps, it is more likely that it is not farmed. However, peel it and remove the underlying layer of fat in order to obtain a lighter broth, the same goes for chicken. In a large saucepan filled with lightly salted water, immerse the vegetables and the poultry. Bring to a boil over a rather high flame, then reduce the heat so that the broth simmers. In fact, cooking must last for at least 2 hours and, occasionally, it is necessary to skim. When cooked, strain the broth using a fine-mesh strainer. Let it cool and put it in the fridge. After a few hours, remove the remaining solidified fat from the surface. The chicken broth can be completed with dumplings or vegetable julienne or omelettes cut into thin strips. Accompanying wines: Serve the wine only if the broth, combined with other ingredients, becomes a first course: Lison Pramaggiore Pinot Bianco DOC, Galestro IGT Di Toscana, Gioia Del Colle Bianco DOC.