Classic Chinese broth is absolutely versatile. It’s even suitable for Jewish-Russian chicken noodles, not to mention any Asian soups that should, in principle, be cooked in broth. Do not spare any time for it, especially since you will have to stand next to the pot for 20 minutes at the most.
It makes sense to cook a lot of broth at once and then freeze some of it. To do this, chill the broth completely, removing any fat, if any. Then cover the container with several layers of clingfilm so that the edges of the clingfilm hang down heavily and pour over the cold stock. Cover the container with a lid (leave the edges of the foil on the outside) and put it in the freezer. When the broth is completely frozen, take it out by lifting it up by the edges of the cling film and pack it very tightly in the same cling film. This will keep the broth in the freezer for 1-3 months.
Classic Chinese broth is a perfectly versatile thing. It’s even suitable for Jewish-Russian chicken noodles, not to mention any Asian soup that should, in principle, be cooked in broth. Do not spare any time for it, especially since you will have to stand next to the pot for 20 minutes at the most.
It makes sense to cook a lot of broth at once and then freeze some of it. To do this, chill the broth completely, removing any fat, if any. Then cover the container with several layers of clingfilm so that the edges of the clingfilm hang down heavily and pour over the cold stock. Cover the container with a lid (leave the edges of the foil on the outside) and put it in the freezer. When the broth is completely frozen, take it out by lifting it up by the edges of the cling film and pack it very tightly in the same cling film. This will keep the broth in the freezer for 1-3 months.
To make 10-12 servings you need:
1.5kg chicken carcasses, necks and wings
2 chicken thighs
5 cm fresh ginger root
3-4 garlic cloves
3 to 4 chives (white part plus 4 cm of green part)
pinch of sugar
salt
Put the well-washed bones and chicken pieces in a very large saucepan (at least 6 litres). Pour about 4l of good, potable water into it. Bring to the boil over a medium heat and add a pinch of sugar.
Without letting the broth boil (reduce the heat to minimum), skim off any foam that rises to the surface as desired. Do not touch just the meat and bones. Foam will form for about 15 minutes.
Slice the ginger diagonally, without peeling, into slices about 1.5 cm thick. Similarly slice the green onion. Lightly crush the garlic without peeling it.
Add ginger, spring onions and garlic to stock and season with salt. Leave on low heat, uncovered, so that the broth does not boil, for at least 2.5 hours, 4 hours is better. If you like, the chicken thighs can be taken out after 30-40 minutes, cut off the meat for eating, and return the bones to the pot.
Cool the cooked broth and strain – first through a colander and then through the finest sieve or gauze. If you want to remove all the fat from the broth, place it in the fridge for a couple of hours – the fat will solidify into a thin layer.
Therapeutic chicken broth
Chicken broth is very good for those who are sick or recovering from illness. Proper therapeutic chicken broth will take some time to prepare, but nothing is too bad for your health!