Toni Lydecker's Tavola Talk Blog

Bravo, Brodo! Making Broth the Italian Way.

The other day I braised a chicken from a local farm. Delicious, but what I relished just as much as the meat on the plate was the chance–the obligation, really– to make brodo from the trimmings. Once I’d cut up the chicken, my pile of broth makings included the wing tips and back, plus the [...]

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Fri, September 28 2012 » Italian food, Meat, Seafood, Soups and Stews » No Comments