This recipe uses chicken carcasses and feet to draw out flavor and collagen for a rich broth. The vegetables add an additional layer of flavor, making this a great base for soups or stews.
Chicken is eaten in many cultures through the world. So, naturally, broths are found in these cultures as well. Although the ingredients may vary, the base is always chicken bones, with the cartilage and sometimes scraps. These broths are often used in soups, stews, or cooked down as the base for sauces.
Put 7 cups of water in a medium pot. Add 1 kg chicken carcasses and 250 g chicken feet (if available). Bring to a simmer
Simmer the chicken carcasses and feet, periodically skimming impurities off the top. Continue for 4h, until no more impurities are released
Cut 1 bunch of scallions in half and add to the pot
Add 1 peeled and halved onion
Add 1 hand of peeled and sliced ginger root and ½ head of garlic
Simmer the vegetables for 2h, until they are very tender. Periodically skim the fat off the top of the broth and reserve
Strain the broth through a sieve. Store it in the refrigerator for at least 12h. The Chicken Broth is ready
Use it as a base for soups or stews!
Yield 9 cup
Chicken Carcass1 kg
Chicken Feet250 g
Ginger Root1 hand