May 27, 2019
Asian Chicken Broth
1 kg chicken thigh boneless Trimmed of fat. (You can use a whole chicken and chop up into pieces leaving on the bone)
2 chicken frames cut up into quarters.
1 large brown onion
2 sprigs of spring onion
1-4 inch piece of ginger peeled chopped and crushed
3 cloves garlic peeled and squashed.
A bunch of green herbs. I use flat leafed parsley and a bit of Thai basil ????
A generous pinch of pink salt
About 10 pepper corns.
In a large stockpot, bring 2litres of water to a boil. Add the chicken, and return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken, pour off the water again.
Add 3 litres of fresh cold water along with the onions, herbs, ginger, green onions, garlic, Himalaya salt and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.
Strain over a large bowl or pot, discarding the solids. Let cool before using or storing.
To make Chinese Chicken Zoodle Soup
Keep the chicken from the broth. De bone and shred it.
Add to the broth and pour over zucchini noodles in a serving bowl.
The broth can be refrigerated for up to 5 days or frozen for up to 3 months. It is great to poach with.