Bone broths are part of culinary traditions around the world (chicken broth in France, rāmen in Japan or phở in Vietnam are some examples). Unfortunately, today, the art of preparing and consuming homemade broth is being lost. Most people who cook have forgotten how simple it is to make broth and how worthwhile it is to make this nutritious and economical dish an essential in our kitchen, which can serve as the basis for a multitude of recipes.
Broths are an exceptional source of minerals and amino acids, including collagen, which is extremely restorative, particularly for the digestive system , skin , hair, nails and joints .
- 4 liters of water
- A 2kg hen or chicken (or oxtail and 2 marrow bones, or 1.5kg of fish for bouillabaisse)
- 2 leeks
- 2 carrots
- 1 stalk of celery
- 1 clove of garlic
- 1 onion studded with one or two cloves
- 1 bouquet garni
- 1 glass of cider or lemon vinegar (an acidic element is needed to extract the minerals from the bones)
The ingredients above make up the base broth, which you can then spice up with your favorite fresh herbs, spices and other condiments (citrus, ginger, lemongrass, seaweed, umeboshi paste or vinegar, mirin, miso, etc.).
- In a large pot, place the pieces of poultry, pour the water over them and bring to the boil, then reduce the heat. Skim regularly to remove impurities to obtain a clear broth.
- Meanwhile, prepare the elements of the aromatic garnish: add the vinegar, the leeks, the carrots cut into quarters lengthwise, as well as the whole garlic clove, the whole onion studded with a clove, the bouquet garni and any other vegetables you choose.
- Cover halfway with the lid. Cook over low heat for three to six hours.
- About ten minutes before the end of cooking, add the sea salt and pepper.
The broth can be drunk directly or used as a base for soups, sauces and purees. It keeps for 1 week in the refrigerator and can be frozen in individual portions in an ice cube tray, to replace stock cubes in your future recipes!