Homemade chicken broth

Ingredients for 1 servings:

• 2 kg bones (chicken bones), uncooked and parts such as feet, wing tips, rump
• 750 g chicken (chicken parts), e.g. wings or drumsticks
• 3 ½ liters of water, cold
• 6 slices fresh ginger, cut diagonally (approx. 5 x 1 cm)
• 9 spring onions, without the green tips
• 1 bulb(s) garlic, cloves separated but with skin
• 2 tsp salt
• 1 tsp black peppercorns

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asian style

Makes about 3.5 liters. Place the chicken bones and pieces in a large pot. (Bones can still be frozen or thawed). Cover with cold water and bring to a simmer uncovered. Skim any foam that rises to the surface with a large, flat spoon. Watch the temperature; the broth shouldn’t boil. Skim the foam until it becomes clear. This should take 20-40 minutes. Don’t stir! Then just simmer gently. Add the ginger, spring onions, garlic cloves, salt, and peppercorns. Simmer the broth over low heat for 2-4 hours, skimming off the fat at least twice during this time. The broth should be strong and rich, so it needs to simmer for this long. This will infuse the broth (and any soup you make with it) with plenty of flavor. Strain the broth several times through several layers of damp cheesecloth or a very fine-mesh sieve, and let it cool completely. Remove any fat from the surface. You can now use it or freeze it for later use. If the quantities are too large, you can halve the recipe.