Organic Chicken Bone Broth w/ Ginger Aromatics

Organic Chicken Bone Broth w/ Ginger Aromatics

This is my Purely Delicious slow cooked broth with clean nourishing flavours that helps to revitalise the body and restore good health. In cookery terms, bone broth is basically just a good homemade stock.  We've been making stocks for centuries to be used for soups as well as the most magical sauces. As a chef, I like to slowly simmer my stock to extract all the wonderful flavour and goodness from the bones and vegetables used. 

INGREDIENTS

1.2 kg organic  free range chicken carcass

6 litres filtered water

½ teaspoon flaked sea salt

2 tbsp thinly sliced ginger

1 onion, cut in half and gently charred in a hot dry pan

300 g carrot

100 g celery

2 organic / organic chicken breast fillets

¼ teaspoon toasted sesame oil


To serve:

600 g Savoy Cabbage, cut into 150 g wedges (see notes)

handful spring onion, sliced

handful coriander leaves to garnish

METHOD

  1. Place chicken carcass into a stock pot with 6 litres of filtered water.
  2. Add sea salt, onion, carrot, ginger and celery.
  3. Simmer partially covered over a low heat for 5 hours, skimming the broth regularly to remove any surface fat and scum.
  4. Strain the stock through a fine muslin.
  5. Refrigerate overnight and remove all the excess fat that solidifies over the top.

To serve…

  1. Heat the stock and add the Chicken breast.
  2. Gently poach the chicken for 12 minutes or until cooked through.
  3. Remove and slice thinly.
  4. Trim the Savoy cabbage then cut into 4 large wedges.
  5. Pour 1 cup of the chicken stock into a large pan and bring to the boil.
  6. Add the cabbage wedges and cover with a tight fitting lid.
  7. Cook for 5 minutes until tender but still crisp.
  8. Transfer cabbage into serving bowls and add the sliced chicken breast.
  9. Pour over the bone broth and garnish with spring onion and coriander.
  10. Enjoy.

NOTES & INSPIRATION

Add a little extra freshly grated or finely sliced ginger to garnish.

I love serving it in large bowls as main course meal and add seasonal vegetables of the moment. I've used delicious Savoy Cabbage for this recipe, but it goes delightfully well with other garden vegetables such as baby carrot, wilted cavolo nero, snow pea or zucchini noodles.

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