This is the best broth for someone who isn’t feeling well. The ginger soothes the tummy and the combination of garlic and ginger along with the deep flavor of chicken make such a delectable elixir, you’ll be craving it even on your most vibrant days.
This is delicious on its own, sipped from a warm mug, or as a base broth for fresh ramen noodles. Absolutely amazing!
I use my Cast Iron Baked Chicken recipe as a starter to this recipe. When you have picked all the meat off the bones, save the carcass for this broth.
You’ll be glad you did!
1 chicken carcass
2 bulbs garlic
1 large root of ginger (about the size of your hand)
2 tablespoons apple cider vinegar
Enough water to come 2 inches shy of the top of a 5 quart pot
Peel and crack the garlic cloves (see video) but don’t bother to peel. Slice the ginger root lengthwise and add it and the garlic to the pot.
Add the chicken carcass, and the apple cider vinegar. Add the water and set to simmer for 5-6 hours.
When it’s done simmering, separate the bones and roots from the broth (see video). Let the broth cool, then store in the fridge in large glass jars.
Once you get into the habit of making your own broth you’ll be amazed at how easy it is and how it enriches your cooking experience overall.
Thanks so much!