We all know that homemade bone broths add depth of flavor to any soup or stew, but did you know that there is a trend towards enjoying them as a nourishing drink? There are several restaurants now offering them as a part of their menu. Check out Brado Broth Company in NYC, where patrons can order a nourishing bone broth drink plus add flavor-enhancers like ginger juice, roasted garlic puree, freshly grated turmeric, coconut milk infused with lemongrass & lime, and many others. Think of all the health benefits in that cup! The nutrition is not only coming from the add-ins, but also from the bones, which have health-enhancing compounds that are extracted into the broth during the cooking process.
My Curried Chicken Bone Broth recipe is great enjoyed as a nourishing hot drink or use it to enhance your favorite Indian flavored soup, rice dish or dahl. You can basically use it to replace the vegetable or chicken broth in any recipe where you want to add additional Indian flavors. If you're not in the mood for Indian, just leave the spices out and you'll have a traditional rich tasting chicken bone broth.
I recommend using chicken wings in this recipe because they have a high bone to meat ratio. It’s the bones that give the broth a full-bodied rich flavor and provide lots of the nourishing nutrients. You can successfully substitute the chicken wings for chicken bones, if you already have them on hand.
Please note: If you have a pressure cooker, this recipe can be cooked in about half the time and keep all the delicious flavor. Pressure cooker instructions are listed below the stovetop instructions.
Yield: 1.5 - 2 quarts
- 2 pounds organic chicken wings
- 1/2 pound sweet potatoes, cut into large cubes (2 cups or 1/2 medium sweet potato)
- 1/2 pound celery, cut into 2-3 inch pieces (about 4 medium stalks)
- 1/2 pound carrots, cut into 2-3 inch pieces (about 3 medium carrots)
- 1 medium onion, quartered
- 1/2 bunch parsley
- 1 head garlic, cut in half lengthwise
- 2 cinnamon sticks
- 4 whole cloves
- 2 tablespoons whole coriander seeds
- 2 tablespoons whole cumin seeds
- 1 tablespoon whole cardamom pods
- 1 teaspoon sea salt
Place chicken wings in a large stockpot and pour enough cold filtered water to cover by 2 inches. Bring to a boil over medium high heat, skimming any scum that rises to the surface. Reduce the heat to a simmer, skimming often, for about 20 minutes. Add the remaining ingredients. Simmer for at least 2 1/2 hours. Strain the stock in a fine mesh strainer, cool slightly, and skim off the fat that rises to the top. Alternatively, chill in the refrigerator overnight and then remove the fat that accumulates on the surface.
Pressure Cooker Method:
Place the chicken wings, vegetables, spices and salt into a 6 quart pressure cooker. Pour in enough filtered water to just cover all the ingredients. Do not fill above the max-fill line, or 2/3 full. Cover and lock the lid. Bring up to high pressure over high heat. Reduce to low, so that you barely hear hissing from the pot and cook for 40 minutes. Turn off the heat and allow the pressure to lower completely. Unlock and open the pressure cooker. Strain the stock in a fine mesh strainer, cool slightly, and skim of any fat that rises to the top. Alternately, chill in the refrigerator overnight and then remove the fat that accumulates on the surface.
Make sure that your spices are fresh - if they don’t smell like anything it’s time to replace them.
Freeze any bone broth that is not used immediately. Use ice cube trays to preserve small portions. For larger portions use freezer bags or glass jars. For easy future reference, label each with the date and the amount of liquid.
Save vegetable scraps and chicken bones every time you cook and place them in the freezer. That way when you’re ready to make a broth, you’ve got veggies and/or bones ready to go. A huge money saver!