By Devi Poojari
July 16, 2024
Infused with the collagen from chicken bones and loaded with spices that prevent common ailments during the monsoon season, homemade chicken broth can be enjoyed with some rice or noodles; or even as a base for your soups, stews and curries.
½ kilo chicken wings 1 carrot, diced 1 large onion, quartered 8 garlic cloves, smashed 2-inch piece ginger, sliced 1 piece celery, chopped 3-4 sprigs fresh rosemary/thyme 8-10 whole black peppercorns 1 teaspoon turmeric powder 1 tablespoon apple cider vinegar 2 bay leaves 3 cardamom pods 2 teaspoons tomato paste 4 cloves 2 litres water 2 tablespoons oil Salt, to taste
In a large saucepan, heat the oil and sear the chicken wings until browned on all sides.
Remove on to a plate while you add in the onions, garlic, ginger, celery and carrots to cook for 3-4 minutes.
Add the chicken wings back to the pot, along with the whole spices, turmeric powder, apple cider vinegar and tomato paste.
Mix thoroughly to combine before pouring in the water and simmering the mixture on low heat for a minimum of 2 hours.
Skim off the impurities that float to the surface periodically and top up with more warm water, if needed.
Once the broth takes on the deep golden colour and flavour from all the ingredients, season with salt before straining.
Shred the chicken and add it back to the broth and serve along with cooked rice or noodles.