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Lemony, Fragrant Chicken Broth

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 15 mins
Total time 9 hrs, 15 mins
Yield Serves 6 (serving size: about 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.