@madalynbestofbaking: This broth is also the base for Italian penicillin soup (pastina soup) - but you can use this broth in substitution for any recipe that requires chicken broth. Recipes like, Tuscan Soup, Beef Stew, plov ! Instantly elevates any recipe with such a small swap. I’ll post vids as I use the broth - pastina soup recipe - - 2 mason jars of broth - Egg yolk mixed into the broth before it simmers - Simmer the broth then add a box of Pastina stir regularly for 6-7 minutes - Add 1/2 cup parm (or more) slowly so it doesn’t clump - Add salt to taste then enjoy (1-2 tsp usually) Roast Chicken & Broth Recipes - young chicken - Bunch of celery - Bunch of carrots - 2 tbsp Garlic minced - Large Onion - Stick of cold salted butter - Garlic powder - Onion powder - Italian seasoning - Salt - Paprika - 2 cups water •Preheat over to 425°F •Cut your carrots and celery into palm length sticks. Enough to have three overflowing handfuls of each. •Cut your onion into 4 pieces •In your roasting pan, put two overflowing handfuls of carrot, then of celery, and 3 big onion pieces. Then pour in your water. •Prep your chicken - take out all the innards - then put on your roasting pan •Cut your stick of butter in half the long way and put each half under the chicken breast skin •Now do a heavy sprinkle of paprika, garlic powder, onion power and salt all around the top and bottom of the chicken. Be generous lol. •Rub on your minced garlic and sprinkle on some Italian seasoning •Shove the rest of the vegetables and onion piece into the cavity of the chicken •Now into the over for a total of 1.5 hrs ( after 20 min of cooking, I will cover the chicken with tinfoil ) •Chevy the legs, sides and breast with a temp thermometer to ensure it’s 165° or over. Then enjoy! Broth Recipe - Take the meat off the chicken - easiest done when cooled down - Put every single bone in a big pot. - Purée all the vegetables inside the roasting pan ( you can choose to leave or include the veggies inside the chicken) - Add the pan drippings and puréed veggies to your pot. Then fill the pot with filtered water almost to the top. Leave an inch worth of space so it doesn’t bubble over. - Let the simmer as long as possible. 6hrs at minimum- but best at that 10hr mark - TIP - if you don’t have the time on the day that you made the roast chicken to make this broth - put everything in the pot except the water & store in the fridge till the next day when you’re able to add water and simmer on the stove for hours - You’re going to stir this every now and then because the puréed veggies settle. And when you go to strain this, make sure you give a very good stir, for a couple minutes to make sure everything‘s combined and stays incorporated in the broth and not clump in the strainer - If you don’t have a built-in strainer or a strainer in general - you can scoop out the bones. No biggies. - I fill my mason jars to the top when I’m storing, but you can measure this out in cups to whatever increment you want - When the jars are no longer warm to the touch, screw your lids on tight and store in the freezer til you want it. These will last me the month and I use this in so many of my recipes. I’m excited to share all our favorite dishes with you all #bestrecipes #penicillinsoup #broth

Madalyn

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Tuesday 13 January 2026 21:30:14 GMT