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Just like beef bone broth, the flavor of chicken broth can be transformed by adding a variety of nourishing and invigorating ingredients.

For example, here are some killer flavor enhancers: ginger, garlic, kombu, spices, herbs, citrus, coconut milk and fish sauce. Simmering these ingredients in chicken broth gives you something that’s more flavorful than plain broth, but not quite a pot a soup.

Need a basic chicken broth recipe to get you started? There’s one at the end of this post.

Servings: Makes 2 quarts/2 L flavored broth

Time in the Kitchen: 45 minutes

Ginger, Turmeric and Kombu Chicken Broth

• 2 quarts chicken bone broth (2 L)
• 2 tablespoons olive oil or butter
• 1 2-inch piece of ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon grated fresh turmeric root
• 2 4-6″ strips kombu

Directions:

In a heavy soup pot, warm the oil over medium heat. Add the ginger and cook until it begins to brown, 5 minutes. Add garlic and turmeric root. Cook 2 minutes more.

Add stock and kombu. Cover and simmer 20 minutes.

Spicy Chicken Broth

• 2 quarts chicken bone broth (2 L)
• 4 dried chiles de arbol
• 2 fresh jalapenos, halved lengthwise
• 1 tablespoon coriander seeds
• 1 lime

Pour broth into a soup pot and bring to a boil. Add dried chiles, jalapeno and coriander seeds. Cover, reduce heat, and simmer 30 to 50 minutes, until the broth tastes spicy enough for your taste. Strain out solids. Finish broth with a squeeze of lime, if desired.

Thai Chicken Broth

• 2 quarts chicken bone broth (2 L)
• 1 tablespoon coconut oil
• 1 lemongrass stalk (tough outer layer removed) lightly smashed with the flat side of a knife then coarsely chopped
• 1 1-inch piece ginger, peeled, finely chopped
• 4 garlic cloves, finely chopped
• 7 ounces (half a can) coconut milk
• 2 teaspoons fish sauce
• 1 tablespoon coconut aminos

Heat oil in a soup pot over medium. Add lemongrass and ginger and cook until softened, 5 minutes. Add garlic and cook a minute or two more.

Add broth, coconut milk, fish sauce and coconut aminos. Bring to a boil then reduce heat and simmer 15 to 20 minutes.

Fresh Herb Chicken Broth

• 2 quarts chicken bone broth (2 L)
• 12 stems fresh dill
• 12 stems fresh parsley
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary or sage

Using kitchen twine, tie the herbs together. Bring the stock to a boil and toss the bundle of herbs in. Reduce heat to a simmer. Cover and cook 25 minutes.

Basic Chicken Bone Broth Recipe

When making chicken broth, a good ratio of water to chicken parts is a quart of water for every pound of chicken. If you have room in the pot to add more chicken parts, go for it. For chicken broth, two hours is enough to extract flavor and gelatin.

To make chicken broth, a whole chicken can be used if you also want meat, but using just wings and backs will make a very flavorful and gelatin-rich broth (especially if you throw in a chicken foot or two).

Ingredients:

• 4 to 5 pounds chicken and/or chicken parts
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, peeled and chopped
• 6 sprigs parsley

Instructions:

Combine all the ingredients, plus 4 quarts cold water, in a large stock pot. Bring to a boil, reduce heat, and simmer gently for 2 to 3 hours. Skim off any scum that rises to the top.

Strain solids from the stock. Let cool completely than refrigerate (3 to 5 days) or freeze (3 months).

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This article was written by Matt Whitmore.

If you follow Fitter Food, you’ll know our approach to nutrition is a simple one. This hasn’t always been the case. I’ve been as guilty as the next guy of overcomplicating my quest to find the perfect diet to build muscle and maximise performance.

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