Print
Turmeric Chicken Broth - Sundays at Cook Republic

TURMERIC CHICKEN BROTH


  • Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 litres 1x
  • Category: Basic, Pantry
  • Cuisine: Gluten Free

Ingredients

  • 1 whole organic free range chicken
  • 2 onions, quartered
  • 2 celery stalks with leaves, chopped
  • 3 carrots, chopped
  • 2 spring onions, chopped
  • 8 garlic cloves, crushed
  • 1 inch piece ginger, sliced
  • 1 inch piece fresh turmeric, sliced
  • 14 peppercorns
  • 8 cloves
  • 2 bay leaves
  • 3 stalks parsley
  • 6.5 litres water
  • 1 1/2 teaspoons salt (or to taste)
  • freshly ground black pepper

Instructions

  1. Place all ingredients in an 8 litre heavy bottomed stockpot.
  2. Simmer on medium for 15 minutes. Reduce heat to low, cover with lid and simmer for 45 minutes to 1 hour.
  3. Remove from heat and allow to cool a bit. Strain into freezer safe lidded jugs/boxes and freeze for up to 2 months. Alternatively, store in the fridge and use within 3 days.

Notes

Simmer for longer if you want a richer more concentrated broth.

Poached chicken can be shredded and used in salads or pastas. It also makes a great addition to clear broths/soups.

Don’t be afraid to season this generously. If the salt is not enough, drinking it straight up is not very pleasant.