Lemony, Fragrant Chicken Broth

By gvcathy

Delicious on its own or in recipes that call for broth. For a main-dish soup, pick the chicken meat off the bones, and add it and 1 1/2 cups cooked rice to the broth.

Ingredients

• 8 cups water
• 2 pounds skin-on, bone-in chicken leg quarters
• 3 stalks fresh lemongrass
• 4 (1/4-inch) slices peeled fresh ginger
• 1 tablespoon chopped garlic
• 1 teaspoon black peppercorns
• 1/2 teaspoon salt
• 1/4 cup fresh cilantro leaves

Preparation

Step 1

1. Combine 8 cups water and chicken leg quarters in a Dutch oven. Bring to a boil, skimming and discarding foam as needed. Reduce heat to low.

2. Trim and discard root end of lemongrass stalks; discard toughest outer leaves. Smash stalks with the flat side of a knife. Add lemongrass, ginger, garlic, and peppercorns to pan. Partially cover, and simmer 50 minutes, skimming and discarding foam as needed. Remove chicken from pan using a slotted spoon; reserve for another use.

3. Strain broth through a cheesecloth-lined colander; discard solids. Cool to room temperature. Cover and chill for 8 hours or overnight. Skim solid fat from surface; discard.

4. Heat the broth in Dutch oven over medium heat, and stir in salt. Sprinkle with cilantro leaves.