The past few years has seen an increasing interest in bone broths due to their amazing health benefits. This recipe is similar to a standard chicken stock recipe but I’ve added a few ingredients to give a Japanese flavour and umami to the stock, including kombu (kelp) seaweed. After cooling the stock you can remove the thin layer of fat sitting on the surface of the liquid. Then it can be stored in the fridge for a few days or it can be frozen.
Makes 1 litre
1½ litres cold water
dried kombu (kelp), a postcard sized piece
raw whole chicken carcass
1 large carrot, peeled and roughly chopped
1 leek, washed and roughly chopped
1 thumb-size piece of ginger, cut into slices
2 tablespoons sake (optional)
1. Place 1½ litres of cold water and dried kombu in a large saucepan. Set aside for at least 20 minutes to allow the water to absorb the umami from the seaweed.
2. Add the chicken carcass, carrot, leek, ginger and sake to the saucepan.
3. Bring to the boil and immediately reduce to a simmer.
4. Use a ladle to remove any foam from the top of the water and cover with a lid.
5. Continue to simmer for at least 1 hour and for up to 3 hours on a low–medium heat.
6. You should have a little over 1 litre of chicken stock left depending on how long it’s been simmering.
7. Strain the stock through a sieve and allow to cool. 8 Store in the fridge for a few days or freeze.