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
How to Make It
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.
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.
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.
Heat the broth in Dutch oven over medium heat, and stir in salt. Sprinkle with cilantro leaves.