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”

  1. Karen says:

    Gotta try this. Sounds great!

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