Everything but the sink Chicken Broth

Everything but the sink Chicken Broth

Quick Overview:

Got a cold? Feeling the sniffles? Throat feeling sore and congestion in your chest? Well then, this mega-nutri yummy broth is for you. There’s a ton of ingredients in there that join forces to nourish your body and soul and help it on its way to recovery. Try and get as many of these as you can or substitute similar ingredients. There’s no hard and fast rules. If you’re vegetarian, just omit the chicken and you’ll get by.

You can also use this as a stock base to cook rice in,to make gravy or even a spicy-umami rich jus. I made this for my wife the other day who, having been around a few sniffly people, came down with an exhausting cold. After having this broth a few times, she was well on her way to recovery and was definitely the better for it.

 

To read more about why this broth is good for you, click HERE.

Ingredients

Broth
  • 4 - Chicken thighs or legs
  • 250g - chicken bones
  • 1 - onion, roughly chopped
  • 1 - carrot, roughly chopped
  • 1/2 - leek, roughly chopped
  • 2 stick - celery, roughly chopped
  • 6 cloves - garlic, smashed
  • 2 finger width - ginger, roughly chopped
  • few sprigs - thyme and rosemary
  • 2 teaspoon each - cloves, coriander seeds, fenugreek seeds, black pepper
  • 1 inch - cinnamon stick
  • 2-3 blades - mace
  • 2 tsp - That Hungry Chef Mojo Risin chilli relish
  • 2-3 - Dried amla (Indian gooseberry)
  • 1 tbsp - white miso paste
  • Water - enough to cover all the ingredients in the pot
To finish
  • juice of 1 lemon
  • salt to taste
To garnish
  • 1 tsp - chopped parsley
  • 1 tsp - chopped coriander
  • 3-4 tbsp - washed and chopped spinach
  • 1 tsp - chopped ginger
  • cooked rice - as much as you like

Method

  1. Add everything in the 'Broth' section into a large pressure cooker (or a stock pot big enough to fit everything). Top up with cold water (enough to cover everything).
  2. If using a pressure cooker, follow the instruction and cook for 40 minutes. (I use an Indian pressure cooker - you bring it to the boil for the first whistle, then turn it off after 3 whistles on low heat).
  3. If not using a pressure cooker, bring the pot to a boil, put the lid on and simmer for a couple of hours
  4. Strain the mix through a colander and using a small sauce pan or mixing bowl, press down on the hot mix to squeeze out all juices. Pass this mix again through a fine strainer.
  5. Mix in the salt and lemon juice. If the broth tastes too intense, add a bit of hot water (and more lemon if needed).
    Pick out the chicken thighs and flake off the meat. Add this to the strained broth.
  6. In a serving bowl, mix all the ingredients for the Garnish and ladle the broth on top.