Brodo di Pollo con Quadrucci

Rinse the Whole chicken thoroughly under cold water. Remove any giblets from the cavity. Peel the Carrots and trim the ends. Wash the Celery stalks and trim the ends. Peel the Yellow onion and cut it in half.

Place the Whole chicken, Carrots, Celery stalks, Yellow onion, Fresh parsley, and Black peppercorns into a large stockpot. Add enough cold water to cover all ingredients by at least 5 centimeters.

Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, skim off any foam that rises to the surface, and add the Fine sea salt. Cover partially and simmer gently for at least 2.5 to 3 hours, or until the Whole chicken is very tender and the broth is rich in flavor.