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, it can also be used for stews, braised meats, risotto, and other Western dishes.
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
https://youtube.com/watch?v=w-gZhAeWt_E
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.
Nutrition Information:
Serving: 100g Calories: 1kcal Carbohydrates: 0.3g Saturated Fat: 0.003g Sodium: 12mg (1%) Potassium: 6mg Vitamin A: 3IU Calcium: 8mg (1%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
