THAI CHICKEN BROTH
Servings: 8
Ingredients
- 6 quarts cold water
- 8 pounds roasted chicken bones
- 3 stalks lemongrass bruised
- 3 stalks green onion whole
- ginger whole, cut in 1/2 inch pieces, 3 in section
- limes cut in half, 2 each
- 6 sprigs cilantro
- 1 small shallot
- 1/2 jalapeno
Instructions
- Roast bones at 350-400 degrees until golden brown (30-45 minutes). Add bones, vegetables, and remaining ingredients to pot, and cover with cold water.
- Simmer for 12 to 24 hours, allowing low bubble.
- Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.