Apple Barlotto: Orzotto di Mele

1. 1

   In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

2. 2

   Add all the chicken parts and brown all over, stirring to avoid burning.

3. 3

   Remove the chicken and reserve.

4. 4

   Add the carrots, onions, and celery to the pot and cook until soft and browned.

5. 5

   Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.

6. 6

   Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.

7. 7

   Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

8. 8

   Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.

9. 9

   Stir the stock to facilitate cooling and set aside.

10. 10

    Refrigerate stock in small containers for up to a week or freeze for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.