Southeast Asian-Inspired Chicken Broth

This broth takes that roast chicken you just made and spins its flavors from seasonal greenmarket to Southeast Asia. It’s great by itself when you’re a little run down, or fridge it or freezer it and use it in other Asian-inflected soups, stews or curries. If you’re vegetarian or vegan, you can omit the chicken carcass here and add in a load of mushrooms and more veg for a deeply satisfying and cleansing vegetable broth.

Makes 2-3 quarts

  • carcass of 1 roast chicken, leave a little of the meat on for flavor *if you want an even richer broth, add in 2 pounds of lightly roasted chicken wings/necks
  • 2 shallots, halved, skins can be kept on
  • 4-5 cloves garlic, smashed
  • 1-2 pieces lemongrass
  • 4-5 kaffir lime leaves, if available
  • 5-6 sprigs cilantro or Thai basil
  • 1 large piece ginger, halved
  • 2-3 pieces turmeric, halved
  • 1-2 Thai bird chilies
  • 1 whole lime, halved
  • kosher salt to taste
  • whole black peppercorn to taste *(or get fancy with kampot or Indonesian peppercorn from SOS Chefs)

Dump all ingredients in a stock pot. Fill with water just to cover carcass by 3/4 inch or so. Bring to a boil, reduce heat to medium-low and simmer for 4-5 hours until you get a deep, chickeny broth. Add the whole lime for the last 30-45 minutes. Strain and discard spent ingredients (like in a compost bucket!). Give any fallen chicken scraps to your cat or dog as a lil treat if they’re not too salty/spicy.

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