For the vegetable garnish
- 2 spring onions scallions , sliced 2.5cm 1in fresh root ginger, peeled and cut into fine strips thin strips of carrot
- 1 tsp Tamari
- Juice of ½ lime
- Pinch of chilli flakes
RECIPE: Warming Chicken Broth
Feb 4, 2015
Vicky Edgson
Feb 4, 2015
- 5kg 3lb 5oz chicken bones
- 4 celery sticks
- 4 carrots
- 2 onions
- 5 garlic cloves
- 15g ½ oz coriander seeds
- 2 star anise
- 15g ½ oz fennel seeds
- 1 tsp Szechuan peppercorns
- 3 bay leaves
- ½ bunch of thyme
- 100g 3 ½ oz/ ½ cup raw minced chicken
- 2 egg whites
This chicken broth can be enjoyed as a soup or used as stock in other dishes.
You can make the chicken broth in advance and freeze it, if wished, or you can make double or triple the quantity and then freeze for later use. To intensify the flavour, it can be reduced by one-third before adding the garnish at the end.
Ingredients
Serves 4
Vicky Edgson
Vicky Edgson is a practising nutritional therapist and author whose books include Honestly Healthy and Honestly Healthy for Life. She is the co-founder of The Food Doctor and co-author of Gut Gastronomy with Adam Palmer.
