1 bunch of Chinese celery, chopped
4 stalks of cilantro, chopped
4 scallions, chopped
8 quarters ginger
splash rice wine
2 x-large carrots, chopped in big-bite sized pieces
1 large onion, quartered
2 sticks cinnamon
Combination of 4 large potatoes: can add sweet or regular
3 zucchini
Sea salt
My latest chicken broth & soup recipe produced the huge amount of very flavorful broth I was hoping for. My younger son and I have some kind of bacterial infection this week that’s been making us woozy and weak, plus Ari’s throat has been paining him like crazy so plenty of healing broth is exactly what we need. I have recently been scraping the bottom of my store of frozen chicken broth for cooking too, so I’d like to replenish it. Here’s how I got both:
Ingredients
5 good sized leg-thigh-back combos, separated (by the butcher this time, who did a fabulous job)
1/2 lb. really bony oxtail, sliced into 1″ chunks
3 chicken backs
1 lb chicken hearts
1 lb chicken gizzards
1/2 lb chicken liver
2 medium zucchini (would have liked 3 or 4) cut large chunks
2 ears corn separated into 3 pieces
5-7 medium carrots cut medium chunks
4 cloves garlic, crushed
1 bunch cilantro
8 leaves cilantrón (cimarron)
plenty of cut ginger
1 bunch scallions
plenty of rice wine
sea salt
ground white pepper
(optional) potatoes
