Chicken Bone Broth
Every time I make chicken bone broth I just kind of wing it. I decided to write down what I did last time. This one is a mish mash of different flavours that I have used for different broths over the years. I thought I’d mix them together to see what happens (I know, living dangerously). The idea was to create a rich broth with a lot of depth that could be eaten just on its own. I’m happy to say it worked. Some recipes call for messing about with roasting the bones. I didn’t bother. In fact, I took the chicken legs straight out of the freezer and plunked them in the pot. Oh yes, I did that. And the result tasted just as good as the times I have messed about baking the bones and fussing with getting all the caramelized bits off the bottom of the pan.
- 4 whole chicken legs, bone in, skin on
- 10 -12 cups water (or enough to cover the bones by at least an inch)
- 1 large onion, peeled, cut in quarters and studded with 8 whole cloves
- 2 whole allspice balls
- 2 Tbsp rock salt (I know that seems like a lot…just trust me)
- 10 pepper corns
- 4 bay leaves
- 2 stalks lemon grass, peeled and chopped in 6
- 6 kaffir lime leaves
- two pieces dried galangal
- 6-8 cloves garlic smashed and peeled (or more if you like)
- 8 cardamon pods (bruised)
- Put all the ingredients in a large (and I mean large) pot.
- Bring to a boil and skim off any foamy impurities.
- Reduce to a simmer and let it simmer for at least one hour (2-3 is better).
- Strain and cool completely in the fridge.
- Skim off the fat that will rise to the top and you should have a lovely giggly bowl of bone broth. The giggle means you managed to get the gelatin out of the bones and that’s the “good stuff” of bone broth.
Have it on its own, use it as the base for soup, use it to cook rice or make sauces, it’s lovely.