New This Month

Chicken Broth Elixir

28

This broth is chock-full of ingredients to drive impurities out of the body; garlic has antibiotic properties, onions are an expectorant. You can add 2 spicy chiles and 3 inches of washed, sliced ginger to give it an Asian twist. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 1 quart

Source: Mad Hungry, Episode 1089

Ingredients

  • 2 chicken backs, necks, and wing tips, cut from whole chickens used for other recipes
  • 6 chicken thighs
  • 1 large yellow onion, quartered
  • 4 garlic cloves, smashed
  • 2 celery stalks, coarsely chopped
  • 1 tablespoon coarse salt

Directions

  1. Place all ingredients in a stockpot and barely cover with water. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for chicken salad.) Return the broth to the heat and simmer to reduce it to 1 1/2 quarts. To store, place in plastic freezable containers, cool, and seal.

Reviews Add a comment

  • abchall
    11 JAN, 2014
    The previous review mentioned the lack of chili pepper or ginger. I found the Mad Hungry book online, which looks great. I was able to preview this recipe and it was the same, but as I scrolled down the page there was a caption at the bottom. "{For an Asian flavor} To add even more nutrients or in recipes with an Asian theme, add 3 inches of washed and sliced ginger, and 2 spicy chili peppers. Then strain with the other ingredients." It just got missed. Sounds like a great immune broth!
    Reply
  • MS11883100
    11 JAN, 2014
    Not a review but two questions: the intro refers to chiles and ginger, but they aren't part of the recipe as published. Also, it says the recipe yields 1 quart, but the instructions say to reduce it to 1-1/2 quarts. What's going on? Thanks!
    Reply