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Export 12 ingredients for grocery delivery
Step 1
For the brodo:
Step 2
Remove the giblets and neck (if present) and wash the chicken. Place the pot on a large burner on the stove. Put all of the ingredients, starting with the chicken first, inside the pot. Add the cold water and put on low heat.
Step 3
Keep the pot on low heat, uncovered, for 24 hours. Do not stir it. Do not touch it. Just leave it alone. The brodo should never boil. It should be a very gentle simmer that produces a bubble every few minutes or so.
Step 4
After 24 hours, use a ladle to pull the scum at the top of the brodo to one side of the pot and discard. Ladle the brodo from the pot through a chinois or fine mesh strainer into a container. If you are not using the brodo immediately, cool over an ice bath and refrigerate. The brodo will last 10 days under refrigeration, or 3 to 6 months in the freezer.
Step 5
Make the stracciatella:
Step 6
In a mixing bowl, combine the eggs, Parmigiano-Reggiano, chopped parsley and semolina. With a zester, grate 6 to 10 strokes of nutmeg into the combined ingredients.
Step 7
Whisk the ingredients together vigorously. Set aside to rest for 10 minutes.
Step 8
Meanwhile, in a heavy bottom pot on high heat, bring the brodo up to a rapid boil. Season the brodo with sea salt as you desire.
Step 9
While the brodo is boiling, create a vortex by stirring the brodo with a ladle.
Step 10
Remove the ladle and slowly drizzle the egg mixture into the brodo. Turn the heat off and allow to settle for 2 to 3 minutes.
Step 11
To serve:
Step 12
Serve immediately with good, crusty bread.