Lemon Chicken Broth
(Sip on its own or use as a base for other soups – like chicken noodle)
8 cups water
2 lbs skin-on, bone-in chicken leg quarters
3 stalks fresh lemongrass
4 (1/4-inch) slices peeled fresh ginger
1 Tbs chopped garlic
1 tsp black peppercorns
1/2 tsp salt
1/4 cup fresh cilantro leaves
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.
Nutritional Information: Calories: 19, Fat: 1 g, Protein: 3 g, Carbohydrates: 0 g, Fiber: 0 g, Cholesterol: 12 mg, Iron: 0 mg, Sodium: 210 mg, Calcium: 2 mg
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