Chicken Broth

by - 3:46 AM


I make this nutritional bone broth time to time (at least once a month) with bones mostly chicken wings and whole chicken. The cooking time is not as long as the one I'm showing in this recipe, as usually I prep it before dinner and use it in the same day. Key component of this broth is it is loaded with gelatin due to the slow cooking. Gelatin is the broken-down version of collagen and collagen is in the bones and connective tissues used in the broth.

If you do not know yet, major important areas of our body such as gut lining, our own connective tissues and joints, are made from collagen, that takes about 25% of our body! You can either take gelatin or collagen supplements, however, bone broth is an affordable way to get your collagen. Basically, this makes sure you sleep better, makes your skin more supple, protects your joints and gut lining.


Serves: 4 Litres of Chicken Broth

Prep time: 30 mins

Cook time: 12 hours


Ingredients
Par-Boiling the bones
  • 450g Pork Big Bones
  • 700g Chicken Feet
  • 500g Chicken Bones
  • 280g Chicken Wings (with tips)

The chicken Broth
  • 8 litres of water
  • 240 ml of sake

Seasoning
  • 3 Tablespoon of Salt (To taste)

Instructions
Par boiling the bones
  1. In a large stock pot, (capacity 10 litres of water), add in all the bones/wings/feet and fill the pot with water until the water is just enough to cover the bones.
  2. Bring it to boil over medium high heat and let it boil for another 5 mins
  3. Remove the pot from the fire and clean the bones/wings/feet under cool running water. Ensure that all residues and dirt are totally clean off. Wash the pot too to ensure that it's clean

The Chicken Broth
  1. Add all the cleaned bones/feet/wings back into the pot
  2. Add 8 litres of water and 240 ml of sake
  3. Bring it to boil over medium high heat
  4. Once boiled, reduce the heat to medium low and let it slow boil for another 10 to 12 hours (cover with lid).
  5. Check occasionally.
  6. The water should be reduced by half. Add more water if required.
  7. By the 10th to 12th hours, the broth soup be milky in colour, slightly creamy. The longer you boil, the more creamy the broth.
  8. Add salt to taste when done.
  9. Let it cool before transferring to a container for chilling in the fridge to set the gelatin-rich bone broth - at least 4 to 5 hours (or to freeze in the freezer)
  10. A day before using the broth, put the container of broth in the chiller. (Alternative, just use it straight from the freezer)

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