Lemony, Fragrant Chicken Broth

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 9 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 19
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.1g
  • Carbohydrate: 0.3g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.2mg
  • Sodium: 210mg
  • Calcium: 2mg

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