A simple chicken bone broth made with only chicken bones, water, ginger, scallion, and salt can be used for a variety of dishes and is very useful. In addition to Chinese dishes such as Chinese noodle soup, and miso ramen, it can also be used for stews, braised meats, risotto, and other Western dishes.
Chicken bone broth recipe:
You can use raw chicken bones or leftover roast chicken bones for this chicken bone broth. Chicken bone broth is the cheapest and most nutritious. I usually boil a large pot, package it separately and freeze it so I can use it whenever I need it. I also use leftover roast chicken bones. Don’t waste them, use them for broth. It’s more flavorful and has the spices taste of roasted chicken. For the roasted chicken that doesn’t finish, I make into shredded chicken and freeze it in portions and use it in different dishes. For example, you can put them on top of chicken noodle soup or fried rice.
The benefits of chicken bone broth:
Not only chicken soup but also chicken bone soup (of course, bones contain some meat) are rich in collagen, protein, and amino acids. These are very helpful during colds or drunkenness and can make you recover quickly. Drink more chicken broth or chicken bone broth when you first have a cold, then it can be cured without medication.
What you need:
- Chicken bones – You can use raw chicken bones or leftover roast chicken bones
- Ginger – It’s mainly used to remove the fishy smell of the chicken and make the soup tasty. It increases immunity and warms the body.
- Scallions – They remove the fishy smell of the chicken and give the soup an earthy flavor.
- Water – For the preparation of the soup.
How to make clear chicken bone broth?
These are the secrets of the restaurant to making umami and clear chicken bone broth. If you follow these steps, I guarantee you a hearty, delicious chicken bone soup.
- Clean the giblets and blood from the chicken bones, because they’re the source of the peculiar smell.
- Before you cook the raw chicken bones, prepare a pot of water and put the chicken bones in it for 5 ~ 10 minutes. This will allow the blood to drain, which can reduce the peculiar smell. Because blood is the main reason for the peculiar smell. It’s best to change the water twice.
- The chicken bone should be boiled with cold water, not when the water is boiling. Start cooking with cold water so that the flavor can fully develop. This will give the soup more umami.
- When the soup is cooked, switch to low heat and scoop off the scum. If you let the soup simmer slowly on low heat, it’ll become clear, while on medium heat it’ll become cloudy.
How is it prepared in the Instant Pot?
- In the Instant Pot, you cook on low pressure for 3 hours using the Pressure Cook/Manual button.
- After you set the cooking time, the Instant Pot takes about 30 minutes to reach pressure, and then the cooking time starts counting down.
- When the cooking time is over, let the pressure drop for 30 minutes by leaving the Instant Pot alone.
- Then CAREFULLY you can quickly release the remaining pressure by using the handle of a long spoon to slowly turn the steam release valve to the vent position. Wait for the steam to escape. Once the pin drops, carefully open the lid of the Instant Pot.
How to make it in the slow cooker?
Put all the ingredients in your slow cooker and put the lid on. Set the slow cooker on low for 12-24 hours. The longer it simmers, the better it’ll tastes.
More ways to use it:
It can be used for a variety of dishes such as:
1. Noodle soup: Chinese Noodle Soup, miso ramen, Taiwanese Beef Noodle Soup
2. Soup: Vegan Lentil Soup, Egg Drop Soup, Wonton Soup, Cream of Broccoli Soup
3. Main dish: One Pot Chicken And Rice, Pumpkin Sausage Risotto With Curry, Chicken With Creamy Pumpkin Stew, Egg Foo Young -Chinese Omelette
Sauces you will love:
These useful sauces are the flavorful sauces that I always have in the fridge. Make an extra portion of each sauce, put it in a bottle and freeze it. That way you can cook them whenever you want.
★ 10 Best Chinese Stir Fry Sauces
★ Beef Gravy
★ White Sauce (Béchamel)
★ Alfredo Sauce
★ 9 Chicken Stir Fry Sauces
Watch how to make it:
Ingredients
- 2 chicken bones
- 4 pieces sliced ginger
- 1 stick scallion
- 3 cups water (1.5L)
- salt, to adjust the taste
Instructions
- Clean the chicken bones of giblets and blood, for they're the source of the strange odor.
- Prepare a pot of water and put the chicken bones in it for 5 to 10 minutes. It's best to change the water twice (Note 1)
- Prepare a pot of water and put the chicken bones, ginger, and scallions in it. Cover the pot and turn on the stove. (Note 2)
- When it starts to boil, turn the heat to low and scoop off the scum on the surface with a spoon or filter spoon. (Note 3)
- Let it simmer over low heat and cover the pot for at least 2 to 2.5 hours. Add salt to adjust the taste. (Note 4)
- Take out the chicken bones, ginger, and scallion, and remove the impurities with a straining spoon.
- Separate them into different packages and freeze them for storage.
How To Make Instant Pot Chicken Bone Broth?
- In the Instant Pot, you cook on low pressure for 3 hours using the Pressure Cook/Manual button.
- After you set the cooking time, the Instant Pot takes about 30 minutes to reach pressure, and then the cooking time starts counting down.
- When the cooking time is over, let the pressure drop for 30 minutes by leaving the Instant Pot alone.
How To Make Slow Cooker Chicken Bone Broth?
- Put all the ingredients in your slow cooker and put the lid on. Set the slow cooker on low for 12-24 hours. The longer it simmers, the better it'll tastes.
Video
Tips & Notes:
- This allows the blood to drain, which can reduce the peculiar odor. Because blood is the main reason for the peculiar odor. It’s best to change the water twice.
- Start cooking with cold water so that the flavor can fully develop. This will give the soup more umami.
- Always scoop off the scum on the surface which is the impurities in the chicken. This will make the soup clear and umami.
- Let the soup simmer only on low heat to make it nice and clear. At medium or high heat, the soup will become cloudy.
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