Asian Chicken Broth
Use this Asian-inspired broth as an alternative to store-bought broth when you are preparing your favorite soup recipes.
Serves: 10Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 4 lbs. chicken legs, wings, backs, and necks
- 1 garlic clove
- 2 green onions
- 4 slices ginger
- 16 cups water
- 1 Tbsp. rice vinegar
- Rinse the chicken thoroughly and dry. Smash and peel the garlic.
- Add the chicken, green onions, ginger, and garlic to the water and bring to a boil. Skim off the foam. Turn down the heat and simmer the broth, covered, for another 1½ hours, skimming off any foam. Stir in the rice vinegar. Remove the solid ingredients and strain the soup through a sieve to remove much of the extra fat.