Lemony, Fragrant Chicken Broth

Gluten Free
Dairy Free
Health score
5%
Lemony, Fragrant Chicken Broth
555 min.
6
294kcal

Suggestions


Looking for a refreshing and aromatic dish to enjoy at any time of the day? This Lemony, Fragrant Chicken Broth is the perfect choice. Combining the zest of fresh lemongrass, the warmth of ginger, and the subtle heat of black peppercorns, this broth offers a unique and invigorating flavor profile that will leave your senses awakened. With the richness of chicken leg quarters simmered to perfection, this broth not only brings comfort but is also a wholesome, gluten-free and dairy-free option suitable for a variety of dietary preferences.

Whether you're seeking a nourishing lunch, a hearty dinner, or simply a flavorful base for your favorite dishes, this recipe is versatile and easy to make. The best part? The broth can be prepared in advance, allowing it to chill overnight, which enhances its rich, savory taste. As the chicken leg quarters are simmered to create a clear and flavorful broth, the aromatic ingredients meld together to create a satisfying and fragrant meal.

With the added benefit of being naturally gluten-free and dairy-free, this Lemony, Fragrant Chicken Broth caters to various dietary restrictions while still offering a mouthwatering experience. Enjoy it on its own or use it as a foundation for other creative meals. Its light yet satisfying qualities make it a perfect dish for any occasion!

Ingredients

  • teaspoon peppercorns black
  • 0.3 cup cilantro leaves fresh
  • inch ginger fresh peeled
  • tablespoon garlic chopped
  • stalks lemon grass fresh
  • 0.5 teaspoon salt 
  • pounds chicken thighs bone-in
  • cups water 

Equipment

  • frying pan
  • knife
  • slotted spoon
  • dutch oven
  • colander
  • cheesecloth

Directions

  1. 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.
  2. Trim and discard root end of lemongrass stalks; discard toughest outer leaves. Smash stalks with the flat side of a knife.
  3. Add lemongrass, ginger, garlic, and peppercorns to pan. Partially cover, and simmer 50 minutes, skimming and discarding foam as needed.
  4. Remove chicken from pan using a slotted spoon; reserve for another use.
  5. 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.
  6. Heat the broth in Dutch oven over medium heat, and stir in salt.
  7. Sprinkle with cilantro leaves.

Nutrition Facts

Calories294kcal
Protein29.14%
Fat66.24%
Carbs4.62%

Properties

Glycemic Index
18.17
Glycemic Load
0.24
Inflammation Score
-2
Nutrition Score
10.779999966207%

Flavonoids

Myricetin
0.02mg
Quercetin
0.38mg

Nutrients percent of daily need

Calories:293.79kcal
14.69%
Fat:21.43g
32.96%
Saturated Fat:5.78g
36.11%
Carbohydrates:3.36g
1.12%
Net Carbohydrates:3.11g
1.13%
Sugar:0.04g
0.05%
Cholesterol:125.95mg
41.98%
Sodium:309.8mg
13.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.2g
42.41%
Selenium:24.33µg
34.75%
Vitamin B3:6.08mg
30.42%
Manganese:0.53mg
26.71%
Vitamin B6:0.47mg
23.42%
Phosphorus:214.55mg
21.45%
Vitamin B12:0.82µg
13.71%
Vitamin B5:1.33mg
13.34%
Zinc:1.84mg
12.25%
Vitamin B2:0.18mg
10.83%
Potassium:341.13mg
9.75%
Iron:1.59mg
8.82%
Magnesium:34.34mg
8.59%
Copper:0.15mg
7.7%
Vitamin B1:0.1mg
6.95%
Vitamin K:5.99µg
5.7%
Calcium:31.04mg
3.1%
Vitamin A:149.81IU
3%
Folate:10.19µg
2.55%
Vitamin E:0.3mg
1.99%
Vitamin C:0.85mg
1.03%
Fiber:0.26g
1.02%
Source:My Recipes