Saturday, January 14, 2012

Cleansing Ginger-Chicken Soup

Some of you might think these desert trail photos look the same, but really they are not.  There is so much beauty along the trails; rocks, cactus, wildlife and the sky at certain times of the day. Now you might wonder if I am attempting to compare this chicken broth to pictures of the desert; well maybe I am. This cleansing chicken broth from bon appetit January 2012 is amazing, I primarily thought that broths were all the same as I always bought boxed or canned broth. Today I realized that making this basic simple ingredient from scratch is totally worth it. It is amazing. It's the little things.....


1 onion sliced
2 celery stalks, chopped
8 oz. unpeeled scrubbed ginger, cut into 1/2 inch pieces
2 cloves of garlic ( used 3)
10 whole peppercorns
1 3-lb, whole organic chicken cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back
Kosher salt
Cilantro leaves (used parsley) optional

To prepare:

Combine the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts water. Preferably filtered water or spring water); bring to a boil over medium-high heat. Cover with a lid slightly ajar. Reduce heat to low; simmer until chicken breasts are just cooked through, about 30 minutes. Transfer chicken breast to a plate; let cool, then cover and chill. Continue and simmer soup, uncovered until broth is fully flavored, about 2 1/2 hours longer. Return breasts to soup to rewarm, about 5 minutes.

Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth); Season with salt.

Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired. Enjoy!
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

No comments:

Post a Comment