Lemony, Fragrant Chicken Broth

Lemony, Fragrant Chicken Broth Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Delicious on its own or in recipes that call for broth. For a main-dish soup, pick the chicken meat off the bones, and add it and 1 1/2 cups cooked rice to the broth.

Yield:

Serves 6 (serving size: about 1 cup)
Total time: 9 Hours, 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 9 Hours, 15 Minutes

Nutritional Information

Calories 19
Fat 0.6 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 3.1 g
Carbohydrate 0.3 g
Fiber 0.0 g
Cholesterol 12 mg
Iron 0.2 mg
Sodium 210 mg
Calcium 2 mg

Ingredients

8 cups water
2 pounds skin-on, bone-in chicken leg quarters
3 stalks fresh lemongrass
4 (1/4-inch) slices peeled fresh ginger
1 tablespoon chopped garlic
1 teaspoon black peppercorns
1/2 teaspoon salt
1/4 cup fresh cilantro leaves

Preparation

1. Combine 8 cups water and chicken leg quarters in a Dutch oven. Bring to a boil, skimming and discarding foam as needed. Reduce heat to low.

2. Trim and discard root end of lemongrass stalks; discard toughest outer leaves. Smash stalks with the flat side of a knife. Add lemongrass, ginger, garlic, and peppercorns to pan. Partially cover, and simmer 50 minutes, skimming and discarding foam as needed. Remove chicken from pan using a slotted spoon; reserve for another use.

3. Strain broth through a cheesecloth-lined colander; discard solids. Cool to room temperature. Cover and chill for 8 hours or overnight. Skim solid fat from surface; discard.

4. Heat the broth in Dutch oven over medium heat, and stir in salt. Sprinkle with cilantro leaves.

Naomi Duguid,

Cooking Light

January 2013
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