This version has elements very similar to the broth used in Pho Ga. It's incredibly delicious just on it's own (if I don't say so myself). I started with Melissa Clark's Chicken Stock recipe in her Instapot book and modified from there.
Source: Starting point was one of Melissa Clark's chicken stock recipes - then modified to add some exotic yet subtle elements.
Prepare carcasses and vegetables. Remove skin from chicken, carcasses should still have some of meat on them, especially dark meat. Chop into 2-4 inch chunks to expose some bone marrow and provide more surface area for contact with water (optional)
Heat a small cast pan with a little oil to medium high and char the ginger coins and onion. Remove. Then add the hard, dry aromatics like the seeds and stalks .Fry for a few minutes until aromatic, but do not burn. This step is optional as well. It will intensify the presence of those ingredients.
Using a medium or large sized pot or Le Crusset add all ingredients except for garnishes and cover with 2 inches of water. Cover and bring to a boil, then back to a simmer - barely bubbling. Simmer for 6 hours stirring occasionally and breaking up chicken carcasses.
Strain into a container removing all solids.
Let cool a bit then strain through a cloth or otherwise fine sieve so you get a clear broth.
If you're not immediately using it, once cool, refrigerate and then skim off fat prior to using.
Serve as a simple and delicious broth, or use as a stock for soups.
When serving Pho or anything else you would like, add cooked chicken and simmer just enough to heat it through.
Serve with garnishes and squeeze a lime wedge into broth.
Note: The taste is so great and subtle you don't want to use it for highly seasoned dishes. Use for brothy soups where you can still taste the broth - like chicken veggie noodle soup.
This has a lot of ingredients as you can see. If they are not all available just skip - it will still make good broth. This broth can be used for any chicken broth based soup, but to preserve the delicate flavors the other ingredients should be somewhat neutral in effect.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (255g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 2067.6mg||71 %|
|Potassium 750mg||20 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 17g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!