Saturday, 16 March 2013

Chicken Broth

Chicken broth served with rustic bread

Instead of the creamy kind, this is a spicier, leaner take on chicken soup. This is my mum's recipe and it's not only great for when you're feeling poorly, but also whenever you want a warming dinner. However, it helps that it's nearly effortless to make. Since you're mostly after the broth, this recipe calls for the full flavour imparted by the skin and bony cuts of chicken- the ribs, wings, and if you're not squeamish, even the neck.

1 small onion,  sliced thick
3-4 garlic cloves, left whole
2 cm ginger, thinly sliced
1 cinnamon stick
3 star anise
1 teaspoon fennel seeds
1 stalk curry leaves or a small bunch of fresh coriander, chopped
400 g of bony chicken pieces, with some skin on
2 potatoes, skinned and cut into medium cubes
1 carrot, sliced thick
1 tomato, quartered
1 cup of cauliflower florets (medium chunks)
1 chicken stock cube
1 teaspoon of whole black pepper corns
1.5 litre water
cracked black pepper and salt to taste

Put all the ingredients except potatoes, carrot, tomato and cauliflower in a pot and bring to boil. Leave it to simmer over medium heat for about 30-40 minutes. Put the vegetables into the soup next and cook for another 15-20 minutes, adding more water if needed. The soup is ready to be served with some bread, rice or enjoy on its own.

Tip: Boil the remains of a roast chicken and a stock cube if you prefer not to deal with bony cuts of chicken.

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