Fragrant Chicken Broth

Fragrant Chicken Broth

Fragrant chicken broth is one of those kitchen essentials that can elevate your cooking in countless ways. Not only is it a great ingredient to cook with, it makes an amazing sipping broth.

It’s the base of soups, stews, and ramen, and it works wonders in cooking rice like FFG’s Fragrant Calrose Rice or udon or even poaching vegetables and proteins. 

The broth itself is infused with aromatics and spices that bring warmth and depth, like ginger, cinnamon, and star anise. These ingredients simmer away, infusing the broth with a fragrant and slightly spicy character. The chicken cooked in this broth pulls off the bone easily and can be used in everything from stir-fries to salads. I like to toss the pulled chicken with steamed snow peas and chili crunch for an easy weeknight dinner.

When stored properly, the broth will last up to a week, and it freezes well, making it a perfect batch-cook option. Whether you’re using it as a simple base for a quick noodle soup or cooking Fragrant Calrose Rice, this broth will become a staple in your kitchen.

Main Ingredients:

Onion, Garlic, and Ginger: These aromatics are the backbone of the broth, adding sweetness, spiciness, and warmth. Charring them under the broiler adds depth and a hint of smokiness.

Allspice, Cinnamon, Cardamom, and Star Anise: These spices give the broth its fragrant, warming quality and complexity.

Whole Chicken: Pick a whole chicken with yellow fat if you can. The better the chicken, the better the broth. 

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Fragrant Chicken Broth

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Course: Soups

Fragrant chicken broth is one of those kitchen essentials that can elevate your cooking in countless ways. Not only is it a great ingredient to cook with, it makes an amazing sipping broth.

Yields

21/2-3

quarts

Prep time

5

minutes

Cooking time

1

hour 

25

minutes

Total time

1

hour 

50

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 tsp neutral oil

• 1 onion, sliced ¼ inches thick

• 4 garlic cloves, smashed

• 2 ginger 2 inch pieces,
  peeled and sliced ¼ inches thick

• 6 allspice berries

• 2 cinnamon sticks

• 4 green cardamom pods, crushed

• 4 cloves

• 8 peppercorns

• 4 star anise

• 2 bay leaves

• 1/4 tsp red chili flakes

• 1 tbsp coriander

• 4 quarts water

• 2 tbsp mushroom soy sauce

• 1 tsp salt

• 1 whole chicken

Method

• Char Aromatics: Toss the sliced onion, garlic, and ginger in neutral oil and lay them on a sheet pan. Broil until charred, watching closely, about 10 minutes.
• Toast Spices: In a large pot on medium heat, toast the allspice berries, cinnamon sticks, cardamom pods, cloves, peppercorns, star anise, red chili flakes, and coriander until fragrant, about 1-2 minutes. Make sure to stir them occasionally and watch that they do not burn.
• Simmer Broth: Add water, salt, mushroom soy sauce, and the charred vegetables to the pot. Bring to a simmer, then lower in the whole chicken, ensuring it’s fully submerged. Cover and bring back to a simmer, then crack the lid and simmer for 70 minutes. Skim any impurities that rise to the surface without removing the spices.
• Strain and Store: Remove the chicken, ensuring it’s fully cooked (internal temperature of 165°F). Let the broth cool for about 20 minutes before straining through a fine mesh sieve.

Field Notes

• If using for Fragrant Calrose Rice, use immediately or warm it before you add it to the rice. This will let you add in some of the fat with the broth.
• If you don’t have mushroom soy sauce, substitute soy sauce, liquid aminos, or tamari.
• If your chicken is too large or the pot you have won’t let you submerge the chicken, start it breast side up for the first 45 minutes and turn it over for the last 25 minutes.