What’s the simplest way to add a deep, irresistible “I-can’t-quite-put-my-finger-on-it” flavor to your cooking?
Broth.
Seriously — making a good broth is one of the easiest and most forgiving things you can do in the kitchen. It’s virtually fool-proof.
I’ve made this on hectic days when guests were due, a friend was unwell, and I had exams looming. The pot simply sat on the stove, simmering away quietly while I handled everything else.
I’m not usually a big fan of raw ginger, but in a broth it sings — no holds barred.
Below is my basic method using just a handful of ingredients. That said, feel free to adapt the aromatics and spices to your taste. Broth is very forgiving: if it’s too strong, add water; if you want more intensity, add more spices or simmer longer.
Want more garlic? Add it. Prefer bay leaf or cloves? Toss them in. Want vegetables? Great — they’ll add body and flavor. When my husband was sick recently I added extra ginger and pepper to make a soothing, warming broth.
When I plan to use the broth for pilau rice, I often add little or no salt so I can control seasoning in the rice separately. If I’m using the broth for soups or drinking, I season to taste at the end.
A key first step is blanching the chicken bones. This is especially important if the chicken was heavily seasoned (as often happens in South Asian cooking) — blanching helps remove lingering spices that could make the broth taste off. In my case I used peri-peri–seasoned chicken, which is great for roasting but not for a clear-tasting broth. A quick blanch releases those seasonings from the bones.
If there is still skin or small pieces of meat on the bones, leave them on — they contribute fat and flavor that enrich the broth.
Then you simply simmer. And simmer. I usually cook my broth for 8–12 hours, but some people simmer for 24 hours to extract the deepest flavor and gelatin from the bones. The longer it simmers (at a gentle low heat), the richer and more concentrated the broth becomes. If you prefer, a minimum of six hours will still produce a lovely, flavorful result.
Uses are endless: substitute broth for water when cooking rice, use it as the base for soups and stews, or simply sip a warm cup as a comforting snack between meals. My favorite is to drink it straight when I want something nourishing and quick.
Enjoy!
📋 Recipe
The EASIEST Chicken Broth EVER
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Ingredients
- 1 lb (500 g) chicken bones
- 1 medium onion
- 2 teaspoon black pepper corns
- 3 cloves garlic peeled
- 1 inch ginger peeled
- salt to taste
- 1 gallon (4 l) water
Instructions
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Bring water to a rapid boil in a large pot. Add the chicken bones and boil for 2–3 minutes. Drain the water through a colander and rinse the bones quickly to remove surface seasoning and impurities.
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Return the bones to the pot and add the onion, peppercorns, garlic, ginger and salt (if using). Cover and keep on very low heat, allowing the mixture to simmer for at least 6 hours and up to 24 hours for a richer broth.
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Strain the solids and reserve the clear broth. Taste and adjust seasoning. Use immediately or cool and refrigerate/freezer for future use.
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