Anti-Inflammatory Spiced Chicken Broth

Yields

6-8 servings

Key

C = cup
# = pound
T = tablespoon

Ingredients

  • 2 carrots

  • 2 leeks

  • 1 lemongrass bulb

  • ½ inch piece fresh ginger

  • 1 inch piece fresh turmeric root

  • 1 onion

  • 2 cloves garlic

  • 8½ C water

  • 1 # bone-in chicken drumsticks

  • 4 black peppercorns

  • 2 star anise

  • 1 bay leaf

  • 1 T apple cider vinegar

  • 1 pinch kosher salt

  • 1 small handful fresh cilantro

Directions

  1. Thoroughly wash 2 carrots, 2 leeks, 1 lemongrass bulb, ½-inch piece of fresh ginger, and 1-inch piece of fresh turmeric root under cool, running, drinkable water. Make sure to scrub the tough skins on all the root vegetables!

  2. Roughly chop the carrots. Roughly chop the white and light green parts of the leeks. Smash the bulb of the lemongrass. Chop the ginger and turmeric.

  3. Roughly chop 1 onion and 2 cloves of garlic. Set aside.

  4. In a large pot over high heat, add 8½ cups of water. Place all the ingredients you just washed and chopped along with 1 pound of bone-in chicken drumsticks, 4 black peppercorns, 2 star anise, 1 bay leaf, 1 tablespoon of apple cider vinegar and a pinch of kosher salt in the pot. Bring to a boil and skim off any foam that may arise. Reduce heat to a low simmer and cook the broth, covered, for 3-6 hours.

  5. Meanwhile, thoroughly wash a small handful fresh cilantro under cool, running, drinkable water. Roughly chop and reserve for garnish.

  6. Strain the broth and drink as is, or add your freshly chopped cilantro. Drink up, Mama!

  7. Once cooled completely, store it in the fridge for 3 days or pour leftover broth into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly. 

Recipe By

Kanchan Koya
of Spice Spice Baby

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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