Chicken Bone Broth by @simonauscher

1h15

4 servings

🍗

1

Chicken carcass

🌿

2 stalks

Lemongrass

🥬

2 stalks

Celery

🫚

10 cm

Ginger

🧅

1 medium onion

Onion

🧄

6 cloves

Garlic

🍃

5

Kaffir lime leaves

🌿

1

Bouquet garni

⚫

5 g

Black peppercorns

🫙

2

Cloves

🧂

3 g

Salt

🍎

15 ml

Cider vinegar

💧

2.5 L

Cold water

🫗

15 ml

Oil

  1. Cut
    • lemongrass stalk
    • celery stalk
    • fresh ginger

    Cut the 2 lemongrass stalks, 2 celery stalks, 10 cm fresh ginger, and 1 onion into large pieces.

  2. Crush
    • garlic clove

    Lightly crush the 6 unpeeled garlic cloves to release their aroma.

  3. Heat
    • cooking oil

    Heat 1 tbsp cooking oil in a large stockpot over medium-high heat.

  4. Brown
    • chicken carcass
    • cooking oil

    Brown the chicken carcass in the hot oil for 5 to 8 minutes for a deeper broth flavor; skip this step for a lighter broth.

  5. Add
    • chicken carcass
    • lemongrass stalk
    • celery stalk

    Add the prepared vegetables and aromatics to the stockpot around the chicken carcass.

  6. Add
    • thyme
    • Black peppercorns
    • Cloves

    Add thyme, bay leaf, fresh parsley, black peppercorns, and 2 whole cloves to the stockpot.

  7. Pour
    • cold water
    • Chicken carcass
    • Lemongrass

    Pour 2.5 L cold water into the stockpot until all ingredients are covered.

  8. Boil

    Bring the broth slowly to a gentle boil over medium heat.

  9. Step

    Skim off the foam and impurities that rise to the surface for a clear broth.

  10. Reduce

    Reduce the heat to low and cover the stockpot.

  11. Simmer

    Simmer the broth gently for 60 minutes to extract the flavors.

  12. Strain

    Strain the broth through a fine-mesh strainer into a large bowl, discarding the solids.

  13. Stir
    • apple cider vinegar
    • salt

    Stir 1 tbsp apple cider vinegar into the strained broth and season with salt to taste.

  14. Serve

    Serve the broth hot, or cool it completely before storing.

Chicken Bone Broth by @simonauscher

1h15

4 servings

🍗

1

Chicken carcass

🌿

2 stalks

Lemongrass

🥬

2 stalks

Celery

🫚

10 cm

Ginger

🧅

1 medium onion

Onion

🧄

6 cloves

Garlic

🍃

5

Kaffir lime leaves

🌿

1

Bouquet garni

⚫

5 g

Black peppercorns

🫙

2

Cloves

🧂

3 g

Salt

🍎

15 ml

Cider vinegar

💧

2.5 L

Cold water

🫗

15 ml

Oil

Preparation Steps

  1. Step 1/14

    Cut the 2 lemongrass stalks, 2 celery stalks, 10 cm fresh ginger, and 1 onion into large pieces.

    lemongrass stalk
    🥬celery stalk
    🫚fresh ginger
    🧅onion
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Lightly crush the 6 unpeeled garlic cloves to release their aroma.

    🧄garlic clove
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Heat 1 tbsp cooking oil in a large stockpot over medium-high heat.

    🫗cooking oil
    🥄wooden spoon
    🥄measuring spoon

  4. Step 4/14

    Brown the chicken carcass in the hot oil for 5 to 8 minutes for a deeper broth flavor; skip this step for a lighter broth.

    🍗chicken carcass
    🫗cooking oil
    🥄wooden spoon

  5. Step 5/14

    Add the prepared vegetables and aromatics to the stockpot around the chicken carcass.

    🍗chicken carcass
    lemongrass stalk
    🥬celery stalk
    🫚fresh ginger
    🧅onion
    🧄garlic clove
    🍃kaffir lime leaf
    🥄wooden spoon

  6. Step 6/14

    Add thyme, bay leaf, fresh parsley, black peppercorns, and 2 whole cloves to the stockpot.

    🌿thyme
    🌿bay leaf
    🌿fresh parsley
    ⚫black peppercorn
    🫙whole clove
    🥄wooden spoon

  7. Step 7/14

    Pour 2.5 L cold water into the stockpot until all ingredients are covered.

    💧cold water

  8. Step 8/14

    Bring the broth slowly to a gentle boil over medium heat.

    🥄wooden spoon

  9. Step 9/14

    Skim off the foam and impurities that rise to the surface for a clear broth.

    🥄skimmer
    🥣large bowl

  10. Step 10/14

    Reduce the heat to low and cover the stockpot.

  11. Step 11/14

    Simmer the broth gently for 60 minutes to extract the flavors.

  12. Step 12/14

    Strain the broth through a fine-mesh strainer into a large bowl, discarding the solids.

    🧺fine-mesh strainer
    🥣large bowl

  13. Step 13/14

    Stir 1 tbsp apple cider vinegar into the strained broth and season with salt to taste.

    🍎apple cider vinegar
    🧂salt
    🥄wooden spoon
    🥄measuring spoon

  14. Step 14/14

    Serve the broth hot, or cool it completely before storing.

Composition

Ingredients

Types

Meat, Vegetables, Seasonings, Liquids

Ingredients

Chicken carcass, Lemongrass, Celery, Ginger, Onion, Garlic, Kaffir lime leaves, Bouquet garni, Black peppercorns, Cloves, Salt, Cider vinegar, Cold water, Oil

Notes

Chicken carcass (or chicken wings, backs, or necks), Lemongrass (cut into large pieces), Celery (cut into large pieces), Ginger (cut into large pieces), Garlic (lightly crushed, unpeeled), Bouquet garni (thyme, bay leaf, parsley), Black peppercorns (a few grains), Salt (to adjust at the end of cooking), Cold water (2 to 3 liters), Oil (a little, optional, for browning the carcass)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carbohydrate, Ketogenic, Paleo

Calories

55 kcal

Macro nutrients

Protein: 7g, Fat: 2g, Carbohydrates: 2g, Fiber: 0.5g

Nutritional Information

Minerals

Sodium: 190mg, Potassium: 110mg, Calcium: 25mg, Iron: 0.5mg

Vitamins

Vitamin C: 4mg, Vitamin B6: 0.1mg, Vitamin A: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, skimmer, fine-mesh strainer, large bowl, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Soup

Occasions

Winter, Recovery meal, New Year's Eve, Comfort food

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Asian

Geographic

France, Europe

Various

Aspect

Texture

Clear, Light, Warming, Silky

Flavors

Savory, Umami, Citrusy, Gingery, Herbal, Peppery, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool the broth promptly,Do not leave at room temperature for longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container at or below 4°C / 40°F), freezer : 3 months (Freeze in airtight containers or ice cube trays,Leave headspace for expansion,Transfer frozen cubes to a freezer bag)