Follow these steps for perfect results
Chicken
whole
Leek
washed
Yellow Onion
peeled
Carrot
peeled and diced
Garlic
minced
Ginger
peeled and thinly sliced
Kombu
dried
Pulse chicken breast in a food processor until ground.
Combine remaining chicken parts and ground chicken in a stockpot.
Cover with 2 quarts of water.
Bring to a simmer over high heat, stirring occasionally.
Reduce heat to maintain a bare simmer for 3 hours.
Skim off fat.
Add leek, onion, carrot, garlic, and ginger to a bowl.
Strain stock over vegetables.
Add kombu and steep for 45 minutes.
Strain stock again and refrigerate.
Expert advice for the best results
Skim fat during simmering for a clearer broth.
Adjust seasoning with salt after straining.
Everything you need to know before you start
20 minutes
Broth can be made 2-3 days in advance.
Serve hot in a bowl, garnish with green onions or herbs.
Serve as a base for soups or ramen.
Use to deglaze pans for sauces.
Acidity cuts through richness
Cleansing palate
Discover the story behind this recipe
Broth is a staple in many East Asian cuisines.
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