Chicken Bone Broth
Every time I make chicken bone broth I just kind of wing it. I decided to write down what I did this 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 and the result was just as good as the times I have taken that step.
- 2.5 lbs chicken bones
- 2 whole chicken legs
- 10 -12 cups water (or enough to cover the bones by an inch)
- 1 large onion, peeled, cut in half and studded with 10 cloves
- 2 whole allspice balls
- 2 Tbsp rock salt
- 10 pepper corns
- 4 bay leaves
- 1 stalk 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)
- 2″ chunk of fresh ginger cut in slices
- 6 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 is better).
- Strain and cool completely in the fridge.
- Skim off the fat that will rise to the to 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.