How to make restorative chicken broth

If we think of comfort food, the first thing that comes to mind is delicious chicken broth. It’s ideal for those cold autumn days that feel like winter, either to regain energy when you’re sick or depressed, or to get out of bed when you’re suffering from a cruel hangover.

Its healing qualities have already been mentioned in the Women’s manual which contains many very good and diverse recipes. anonymous Castilian book from the 16th century in which the following information is given:

“Take a chicken and kill it. And then when you kill it, skin it, throw away all the fat and tear it into pieces. And put it in a glass jar. And put there four adarmes of nutmeg, and four more of cinnamon and cloves and ginger every two adarmes. All those ground spices. And cover the alquitara with dough and put it on the fire. And draw the water from it until it thickens. And as it thickens, remove the container. And give this water to the one who is sick and he will recover.

Although the restorative recipe we’ll share below doesn’t use cinnamon or cloves, it does contain ginger. The skin and bones of the chicken also play a special role, which are previously cooked as sources of flavor. In addition, chef Cristián Vieira gives us the choice if we want this broth to be golden, intense with a roasted flavor or clear and delicate; Depending on our choice, the way of preparing it is different, but just as simple.

• 2 whole chicken breasts or 1 kg of short trutro
• 1 small leek
• 2 medium carrots
• 3 cloves of garlic
• 1 onion, diced
• 10g coriander stems
• 1/3 head of ginger
• Cilantro or parsley leaves to decorate
• 2 stalks of celery
• Aromatic herbs
• Water.

1. Preheat the oven to 240°C.
2. Bone the chicken and remove the skin. Place the skin and bones on a plate and place in the oven for 30 minutes or until they reach a dark golden color.
3. Now there is an important question to ask: do we want our soup to be golden brown, intense with a roasted taste, or clear and delicate?
4. If it has a roasted flavor, roast the onions, leek, garlic and carrots with the bones. If it is light and delicate, place the vegetables in the pressure cooker and sweat them until the onion becomes transparent.
5. In both cases, place the bones and skin – once roasted –, aromatic herbs, ginger, spices to taste and vegetables in a pressure cooker, and fill with as much water as the pot allows.
6. Close the pan and increase the temperature to medium-high. When the pan begins to release pressure, lower the heat and cook for at least 30 minutes and no more than 90 minutes.
7. Cool the pot, open it and strain the broth from the bones and vegetables. If possible, pass through a sieve. To book.
8. To serve, cook the chicken breast or thighs in the same broth then slice them.
9. When ready to serve, place the chicken meat at the bottom of a bowl, with some vegetables to cook.
10. Add the reduced stock, adjust the salt and pepper and serve hot, garnishing with a few parsley or coriander leaves.