Nourishing Drumstick Broth
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This is my go-to method for making broth. It’s not a long-simmered bone broth. This one comes together faster - in 2-3 hours instead of 12+. It’s more gelatinous, and gentler on the stomach.
I like using drumsticks because they deliver a ton of nourishing gelatin, with all the cartilage in the joints. And it’s really easy to throw them in a pot - so when someone is sick, we can whip this up in a flash!
If you want to jazz it up, you’ll find ideas on how to flavor this soup in the notes below the recipe. But we often just have mugs of broth until it’s gone and eat the drumstick meat on the side. It’s so nourishing and hydrating.
Tools that make it easier:
Nourishing Drumstick Broth
6-8 servings
INGREDIENTS:
((UPDATE to the original recipe you see here! Instead of bay leaves and star anise, I now use ginger and sometimes garlic too)
10-12 drumsticks
2 large carrots peeled and roughly chopped
one stalk of celery roughly chopped
one onion, halved
1-2 bay leaves
star anise, 1 pod (optional)
sea salt to taste
INSTRUCTIONS:
Throw all ingredients in a large stock pot, cover (an inch or so over) with cold water.
Bring it to a simmer and reduce heat, simmering gently for about an hour. A hard boil can denature the gelatin so keep it gentle. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or slotted spoon.
After the hour is up, take the meat off the bones and set it aside - but don’t throw away the bones! Now put the bones/joints back in the stockpot. The collagenous joints are the most important part. Simmer, covered for another hour or two.
When it’s done, strain the broth through a fine-mesh sieve into another pot. I usually line it with cheesecloth to filter it extra well. You can discard the vegetables - their nutrients are now in the broth.
Enjoy right away. Or, after cooling in the fridge overnight, you can skim the layer of fat off the top and discard - then warm up the soup and enjoy.
Important notes!
To make a basic chicken noodle soup, cook extra diced carrots and pasta (thin rice noodles) on the side.
Turn this into a Mexican soup by adding salsa, rice, cilantro, spices, tortilla chips, avocado, cheese...
Or add Asian flavors - tamari, a drop of sesame oil, green onions and cilantro.