By Devi Poojari
Amp up your immunity in this changing of seasons with a warming cup of this nutrient-dense bone broth. Use it in khichdis, soups and stews to pack in flavour and nutrition.
500 grams chicken wings 500 grams chicken bones 8-10 garlic cloves 1 piece fresh ginger, chopped 1 stalk celery 2-3 medium carrots, peeled and diced 2 large onions, halved with peel on 2 teaspoons turmeric powder
12 whole black peppercorns 3 sprigs thyme 5 cardamom pods 2 bay leaves 4 cloves 1 tablespoon tomato paste 2 litres water ¼ cup apple cider vinegar 1 tablespoon oil
Heat oil in a deep pot on a high flame and brown the chicken wings and bones. Remove on to a plate and set aside.
Lower the heat and deglaze the pan with apple cider vinegar, Scrape off the brown bits stuck to the bottom of the pan.
Add the whole spices, garlic, onions, celery and ginger followed by the water. Bring to a boil before reducing the heat again.
Add the browned bones and chicken wings to the liquid mixture and allow it to simmer for a minimum of 2 hours or overnight, on a low flame, with the lid on.
Once taken off the heat and slightly cooled, strain the contents and transfer to air tight jars. Freeze for up to 30 days.
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