A good chicken broth has a way of slowing down time - a pot gently murmuring on the hob, steam swirling with the fragrance of vegetables and herbs, and a warmth that fills the kitchen long before the first spoonful is served. In Sicily, brodo di gallina is more than a simple broth: it’s a tradition rooted in family kitchens, Sunday gatherings and the comforting dishes prepared with patience and care.
Sebastiano Caruso’s version captures the essence of this heritage with straightforward ingredients, a long, slow simmer and the unmistakable depth that only a whole chicken can bring. Every element - from the sweetness of the carrots to the gentle spice of cloves tucked into an onion - enriches the broth without overshadowing its honest simplicity.
Whether you serve it with pastina on a winter evening, use it as the base for risotto or enjoy it as a restorative cup on its own, this broth delivers pure comfort with every spoonful.