Chicken stock from an old hen, celery, carrots, parsley, onion and seasoning.
My great grandmother’s recipe, passed from generation to generation, used during the war and in the winter months in Sicily to stop colds. Chicken broth has medicinal factors during the winter months and is a great source of protein to help the weak when not well. First you make a stock using an old bird for extra flavour, add the vegetables and slow cook for three hours. Strain the broth. This leaves a nice tasty thick broth with lots of flavour. Then add to the pasta.
Selling price: £6.95 Restaurant