Lemongrass and ginger chicken broth.

One pot recipeLunchDinnerYummy for Kids!Great for entertaining!Slow cookGluten-freeDairy-freeSugar-freeNut-free
Written By Amanda Cordony

Cook time: 2.5 hours | Prep time: 10 mins | Makes: 5 - 6 cups

Ingredients.

  • 3 lemongrass stalks, with leaves if possible

  • 1.8kg-2kg free range chicken, cavity rinsed with cold water

  • 150g ginger, cut lengthways

  • 1 garlic bulb, cut in half through cloves

  • 2 eshallot or brown onions, cut roughly

  • 1 tablespoon black peppercorns

  • 1 tablespoon Celtic salt or sea salt

Method.

1. Get a 6 liter stockpot or French oven pot and add lemongrass, chicken, ginger, garlic, onion, peppercorns and salt.

2. Cover with 8 cups of water. Bring up the simmer and lightly simmer on low for 2.5 hours with lid ‘ajar’ for the first hour then lid ‘on’ for the remaining hour and a half so water does not evaporate too much.

3. Let the broth cool down in the pot and then use a sieve to decanter into fridge/freezer safe containers.

Cooking Notes: This stock will last in the fridge for 1 week or in the freezer for up to 4 months.

Enjoy, Amanda x

Amanda Cordony https://www.thecordonykitchen.com
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