Ginger Chicken Broth

I’ve now made several batches of this warming broth and have found it to be not only a wonderful soup base, but delicious sipped hot from a mug when a cold is coming on. I also delivered a batch of this to a friend who was battling nausea. The ginger is soothing and though it never quelled my nausea when I was pregnant with my second child, I’ve since found it to be calming to the tummy. The ingredients here were inspired by a recipe created by the masterminds at Canal House. The overnight method I’ve used here was inspired by Mrs. Wheelbarrow, queen of all things canning and preserving.

1 cooked, picked over chicken carcass, including any remaining meat and skin
1 yellow onion, unpeeled and quartered
1 celery stalk, chopped
1 carrot, chopped
8 oz. unpeeled, scrubbed ginger, cut into 1/2 inch slices
2 garlic cloves, crushed
1 tablespoon whole black peppercorns

I like to make this overnight since it has to cook for so long….
Place all ingredients in a 6 quart slow cooker. Fill with cold water. Cook on low for 10 hours. Allow to cool slightly, then strain until you have about 12 cups of clear liquid.
If there is any remaining meat on the chicken carcass, remove it and set it aside in a small dish. You can use this for a soup later.
Place the stock in the refrigerator to chill. Skim the fat from the top and discard.
Can be kept in the refrigerator for a week or frozen for months.
Quick Tips
1. You don’t need to have a slow cooker to make this recipe. Using a traditional stovetop, you can place the ingredients in a large stock pot and simmer for about 3 hours. I do this sort of thing on an evening when we’ve had an early dinner and I have some time to let the pot sit on the stove before I go to bed.
2. I find it difficult to pour the stock from the slow cooker ceramic insert. It’s not made to pour liquids out. Instead, I use a 2 cup measure with a pouring spout and scoop out the liquid that way. It is a lot neater to strain it in this manner.
3. The picture at right (not my finest, I know – it’s pretty difficult to photograph broth convincingly, people) shows this broth served with a little chicken meat and a handful of cilantro. I really like it this way. You can also use the broth as a base for other soups, especially those with Asian flavors.

Preparation time: 5 minute(s)

Cooking time: 10 hours

Number of servings (yield): 12 cups

One response to “Ginger Chicken Broth”

Karen says:

September 9, 2014 at 10:36 pm

Gotta try this. Sounds great!

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One response to “Ginger Chicken Broth”

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