As my aunt told me recently, dinner isn’t served unless there’s soup on the table. Growing up, I found comfort in eating a variety of soups that my mom made. It didn’t matter if it was a bowl of beef pho, congee (jok), chicken soup with goji berries and astragalus, or ginger chicken soup with rice wine- I loved them all. Sipping a warm broth feels like cozying up with a warm blanket inside.
The popularity of bone broth has risen. The collagen rich broth is great for your skin. You can find it prepackaged at the grocery store, but there’s nothing like making it at home and having your house smell absolutely incredible. There is also a peace of mind that comes with knowing all of the ingredients that go into making your own broth.
At least once a week, I will make a pot of chicken broth on the stove and use it in the meals that I make through the week. I use the broth for different noodle dishes like homemade ramen, pho, or pad see eew. I also have it plain with a mix of fresh vegetables like shiitake mushrooms and broccoli, just to give you some ideas. There's a lot of flexibility with this broth and I encourage you to find creative ways of incorporating it into different meals you cook. It’s also comforting knowing that if you don’t feel like cooking, you can heat up the broth on the stove and have a nourishing meal in just a few minutes. Isn't that beautiful?
I prepare the broth itself in one of two ways. One: I already have a rotisserie chicken that we’ve already picked at and boil it with sautéed carrots and onion for an hour to an hour and a half. Two: I pick up a fresh chicken and roast it with herbs and lemon for dinner and save the carcass in the freezer for the next time I make broth.
6-8 cups of water
2 tablespoons of olive oil
1 chicken carcass
1 stalk of celery
- Chop carrots, onion, celery
- Heat stock pot at medium high temperature and drizzle olive oil until hot
- Saute carrots, onion, and celery until golden brown, a little char will add color. Stir frequently. This will take about 15-20 minutes.
- Add chicken carcass to the pot
- Add water to the pot
- Simmer low heat for 1-1.5 hours until you get a lovely broth. You can cook it for longer if you want a more concentrated flavor.
- Sip, store, and enjoy! It will keep in the fridge for 5 days. You can freeze this broth in a freezer safe container to make it last longer.