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Categories:Viewed: 92 - Published at: 5 years ago
Ingredients
- 8 cups water
- 2 pounds skin-on, bone-in chicken leg quarters
- 3 stalks fresh lemongrass
- 4 (1/4-inch) slices peeled fresh ginger
- 1 tablespoon chopped garlic
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro leaves
Method
- Combine 8 cups water and chicken leg quarters in a Dutch oven. Bring to a boil, skimming and discarding foam as needed. Reduce heat to low.
- Trim and discard root end of lemongrass stalks; discard toughest outer leaves. Smash stalks with the flat side of a knife. Add lemongrass, ginger, garlic, and peppercorns to pan. Partially cover, and simmer 50 minutes, skimming and discarding foam as needed. Remove chicken from pan using a slotted spoon; reserve for another use.
- Strain broth through a cheesecloth-lined colander; discard solids. Cool to room temperature. Cover and chill for 8 hours or overnight. Skim solid fat from surface; discard.
- Heat the broth in Dutch oven over medium heat, and stir in salt. Sprinkle with cilantro leaves.
