Ginger-Spiced Chicken Broth
Published March 20, 2025
- Total Time
- 3½ hours
- Prep Time
- 15 minutes
- Cook Time
- 3¼ hours (includes cooling)
- Rating
- Comments
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Ingredients
- 3 to 3½pounds chicken wings
- 4celery stalks, snapped in half
- 4medium carrots, snapped in half
- 2large or 3 medium leeks, halved lengthwise, well rinsed, and cut in half crosswise
- 1large or 2 medium whole garlic heads, unpeeled, cut in half crosswise
- 20sprigs parsley, ends trimmed
- 20sprigs cilantro, ends trimmed
- 1large piece ginger, chopped into 1-inch pieces, about 1 cup
- 3large thyme sprigs
- 3avocado leaves or bay leaves
- 5star anise pods
- 2tablespoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt
- 1tablespoon whole black peppercorns
- Lime wedges for serving (optional)
Nutritional analysis per serving (1 servings)
130 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place everything except the lime wedges, if using, into a very large stockpot. Cover with enough water to fully submerge the chicken (about 7 quarts).
- Step 2
Bring to a boil, then reduce the heat and simmer uncovered for at least 2 hours and up to 3 (which will give the broth the richest flavor), skimming off and discarding any foam that forms on the surface.
- Step 3
Allow the broth to cool until it is no longer scalding, then carefully strain the liquid into a large bowl, discard the solids, and taste and add more salt if needed.
- Step 4
To serve, ladle into bowls and serve with lime wedges, if desired. (Store the strained broth in jars in the refrigerator for up to a week or freeze in freezer-safe containers for up to 6 months.)
Private Notes
Comments
When I make turkey broth for gravy, I start by roasting the turkey wings before the simmering. Might work nicely for this recipe as well.
Yum, broth...the #1 food item that is better homemade than store bought.
Chicken wings are no longer the cheapest part of the bird in my Westcoast supermarkets so I opt for legs or drumsticks which are often a dollar less per pound, but I add chicken feet which are mostly collagen and bone. I also collect rotisserie chicken bones in my freezer to make broth. Being frugal and getting a much better product than the packaged stuff.
I used this to make ramen a couple days later and it was fantastic: deep flavor, balanced, and nourishing.
Love this. I made sure to squeeze out every last drop of garlic then used the finished stock to make the Times’ chickpea noodle soup. See ya later, chest cold!
one essential ingredient is missing in this recipe: garlic--lots of it
I guess you missed this item on the ingredients list: 1 large or 2 medium whole garlic heads, unpeeled, cut in half crosswise. Can't get more garlicky than that. PS - I leave out the garlic because I cannot digest it, and I find that with most recipes calling for so much garlic that's all I can taste. I've enjoyed many, many garlic-free dishes whose recipes call for loads of garlic, and savored all the other flavors that are allowed to emerge--even pesto!