Brodo di Pollo | Recipes | Borough Broth

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Brodo di Pollo

So my new roommate and I cooked up a storm this evening. We tried our hand at an Italian chicken broth recipe. I slightly overdid it with the pasta but mannnn it's so good and I can never resist serving crispy salted chicken skin on the side.

Written by
Ros Heathcote

Serves: 2-3
Cooking time: 45 minutes


  • splash of fat, coconut oil, chicken schmaltz or beef tallow ideally, if not a good rapeseed oil would work

  • 1 large onion, diced

  • 1 carrot, diced

  • 1 stalk of celery, diced

  • 3 cloves of garlic, minced

  • 2 pouches (648g) organic chicken bone broth
  • 2-3 organic chicken thighs

  • 100g rizoni or orza pasta

  • 1 bulb of fennel, finely sliced

  • fresh parsley

  • 1 tbsp nigella seeds

  • 1 pinch of salt (A good sea or pink salt ideally)

  • 1 generous pinch of ground black pepper


  1. Preheat the oven to 200°C (190°C fan).
  2. Remove the skins from the chicken thighs and set aside. Place the thighs onto a baking tray and put in the oven for 15 minutes.
  3. Heat the fat in a large saucepan, add the mirepoix (carrots, onion and celery) and on a low heat allow them to slowly sweat down, this will take around 10-15 minutes whilst occasionally stirring. The onions should appear translucent and soft once ready.
  4. Add the sliced fennel and cook down for a couple more minutes whilst turning up the heat slightly.
  5. Add the bone broth and turn up the heat until it boils, then turn down to a low simmer and cook down for 5 minutes.
  6. After 15 mins, turn down the oven to 180°C, lay the chicken skins flat on another baking tray (or if there's space on the existing one with the thighs) and lightly season with salt and pepper. Place in the oven for a further 10 minutes until brown and crispy.
  7. Add the pasta into the broth and cook on a low heat with the lid on until the chicken skins are brown.
  8. Once cooked, shred the chicken thighs with a fork, pour the pasta and broth into a large bowl, place the chicken and some freshly chopped parsley on top and serve the chicken skin on the side. It tastes really nourishing and fresh, and the skin adds a slight touch of decadence, which is utterly suitable in my opinion.

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