Su-Mei Yu's Long Life Chicken Broth
Winter Comfort in Chicken Broth
"Like many cultures, Thais consider chicken broth to be a highly nutritious food. Given to the sick, young, and elderly as a healing remedy, chicken broth is also used as an ingredient in many recipes or as a base when making soup or porridge. Chicken broth is good for all home elements. Although there is no match for homemade chicken broth, for convenience substitute low-sodium, low-fat canned or boxed chicken broth. Taste before using, then adjust seasonings called for in the recipes accordingly."
-- Su-Mei Yu, author of "The Elements of Life."
Put the chicken in a large pot and cover with water. Bring to a boil. Remove from the heat and strain the chicken through a strainer. Discard the water. This step will get rid of the scum and other solids, resulting in a clear broth with a clean taste. Wash the saucepan before returning the chicken to it. Add the 10 cups water and the remaining ingredients. Bring to a boil, then reduce the heat to low, cover, and let simmer for at least 1 hour.
Remove from the heat and let cool before straining the broth. Save the chicken for another recipe. Transfer the broth to a tightly covered container and refrigerate overnight.
The fat will congeal on the surface of the broth and can be scooped off. Chicken broth will keep, refrigerated, for 3 to 4 days, or in the freezer for 2 to 3 months. To freeze, measure the broth in 2- to 4-cup portions into plastic zip-top bags, set them on a baking sheet, and place in the freezer until frozen. Now you can store them stacked on one another. Make sure to date your bags.
Makes about 10 cups.
Main Ingredients: chicken, ginger, star anise
Course: Dinner, Lunch