Season bone and vegetable broths with your favorite
aromatics, like fresh herbs and whole or ground spices.
Consider basil, cilantro, coriander seeds, cumin seeds, dill,
fennel seeds, garlic, ginger, leeks, onion, oregano, parsley,
peppercorns, rosemary, sage, or thyme. Vinegar is another
possibility. Apple cider vinegar helps extract more mineral
content from the bones when making bone broth.
When seasoning broths, add a minimal amount of salt
during the cooking process. If the broth becomes too salty,
it's impossible to remove it. You can always add more later.
Store broths, tightly covered, for three days in the
refrigerator. Broths may also be frozen up to three
months.
SELECTED SOURCES Bone Deep Broth by Taylor Chen & Lya Mojica ($19.95,
Sterling Epicure, 2016) • Soupology by Drew Smith ($30, Rizzoli, 2020)
Poached
Chicken Broth
From Soupology by Drew Smith ($30,
Rizzoli, 2020)
2 hrs
prep time
1 small whole chicken
3 leeks
2 carrots
makes about
7 oz mushrooms
1 gallon
1. Remove giblets from chicken
cavity. If there's string tying the
chicken's legs together, remove
it and discard. Place chicken in a
large cooking pot. Cover with 1
gallon of cold water and bring to a
simmer.
2. Meanwhile, trim leeks and slice
diagonally, about a thumb-length
each. Trim and peel carrots, if
necessary. When water starts to
bubble, pack leeks, carrots, and
mushrooms around chicken. Cover
and cook gently for 45 minutes on
stove.
3. Take off heat and let stand.
When cool enough to handle, lift
chicken out, carve off breasts and
legs and set aside.
4. Simmer for another 50 minutes.
You will find the flavor develops
"umami" creaminess. Strain liquid
and refrigerate until required.
Kitchen Note: This broth uses a
whole chicken, so you will be left
with meat to use in other recipes.
Because you don't want to over-
cook the meat, you can pull the
breast and tegs out of the mix after
the first stage of making the broth.
Per serving (serves 6): 102 Calories, 13 g Protein,
8g Carbohydrates, O g Fiber, 4 g Total fat (1 g sat),
192 mg Sodium, ***** Vitamin B3 (niacin),
** Vitamin B12, Phosphorus, * Vitamin B2
(riboflavin), Potassium
© TOM REGESTER
JANUARY 2021
27
