Dec. 26, 2019

Cold buster chicken broth


1 boiling chicken

3" piece ginger washed and sliced

1 head garlic peeled

5 stalks celery

2 large carrots cut in 2

2 large onions peeled and halved

turmeric powder 1 tbsp

1/4 cup black peppercorns cracked




Add all ingredients to a large stock pot. Add enough water to cover the chicken. Bring to a boil. Simmer for 40 minutes. Add one lemon cut in half and a bunch of parsley and continue to simmer for 20 minutes. Remove the chicken and veggies. Transfer the liquid chicken broth to a second pot. Return the chicken and veggies to the stock pot and refill with half the amount of water and simmer for half an hour. Discard the chicken and veggies and add the broth to the second pot. Adjust seasoning (salt) to taste. Enjoy piping hot.