This is the perfect basic chicken broth for all your chicken-based noodle soup recipes.
After you make this broth base, you can add the flavours and salt to it. This broth can be kept in the refrigerator for a week or frozen for a few months.
KEY FACTORS TO ACHIEVING THIS PERFECT BROTH: 1. Char the onions and ginger. This can be done in a few different ways. Overtop direct flame on a gas stove, in a broiler, or in a barbecue. 2. Use a tea filter bag, spice bag, cheese cloth or coffee filter to hold the aromatics. This way the vegetables do not disintegrate into the stock. 4. Bring the broth to a boil in the beginning and then ensure the broth is at a regulated simmer for the duration of the cooking. 5. Keep calm, and keep on skimming. Skimming the stock regularly will help keep a clean and clear broth.
The Perfect Basic Chicken Broth
Makes about 4.5 litres
Ingredients 1 1/2lb Chicken Bones or Chicken Legs or Whole Chicken
1 Onion, Charred
3 Cloves Garlic
3” Ginger, Charred
5 Litres of Water
Char the onion and ginger under the broiler or on top of gas stove or barbecue for 5 minutes. The onion and ginger should be charred 50% black.
Bruise the ginger with a mallet or pestle.
Place the onion, ginger, and garlic into a filter bag.
Fill the pot with 5 litres of water.
Add the washed chicken into the large pot, and the bag of aromatics.
Bring to a boil, then lower the heat. Cover with the lid to simmer the broth for a hour to a hour and a half.
Make sure to skim occasionally to ensure a clear broth.
Remove any bones and the bag of aromatics.
Strain the liquid with a fine mesh strainer to ensure a clear broth.
Return the broth to a slow boil over low heat. The broth is now ready to use or store.