ginger chicken broth
I love nothing more than a roast chicken on a Sunday! Even more so when I know that nothing will go to waste as I will be making broth with the leftovers. If you are ever feeling like you are coming down with a cold then this is the option for you. We have lost the tradition of making stock every week like our grandmothers and great-grandmothers – but I think we are missing a trick.
1 chicken carcasse, and any left overs (or the whole chicken)
2 leeks, sliced
1 onion, sliced thinly
3 cloves of black garlic, sliced
2 red chillies, deseeded and sliced
1 thumb size piece of fresh root ginger, thinly sliced
1.5 litre of water minimum
You could also add: Shiitake mushrooms, fresh coriander, spring onions.
prep time: 15mins
cook time: 6-8hours
- In your slow cooker or large pot, add the carcasse and left overs
- Add the sliced leeks, onion, garlic, ginger and chillies
- Fully cover with water (more can be added later)
- Cook on low for 6-8 hours in a slow cooker or Aga
You can serve this on its own if made with the whole chicken, keep in the fridge as a broth for later use in soups or add rice noodles and have as a main course.
the health boost tip
The benefits of eating broth are many and go way back. The broth is excellent if you suffer from digestive problems and it will help to heal a damaged gut lining. It's also rich in gelatine and collagen so great for joints and wrinkles. Chicken broth is also very rich in minerals in a form that the body can easily absorb. With the addition of fresh ginger and garlic it should become your perfect winter immune booster.