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The Perfect Basic Chicken Broth

Updated: Apr 15, 2020

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


  1. 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.

  2. Bruise the ginger with a mallet or pestle.

  3. Place the onion, ginger, and garlic into a filter bag.

  4. Fill the pot with 5 litres of water.

  5. Add the washed chicken into the large pot, and the bag of aromatics.

  6. 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.

  7. Make sure to skim occasionally to ensure a clear broth.

  8. Remove any bones and the bag of aromatics.

  9. Strain the liquid with a fine mesh strainer to ensure a clear broth.

  10. Return the broth to a slow boil over low heat. The broth is now ready to use or store.


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