by student epicure
View
my 23 other recipes »
Photo by student epicure
student epicure's Notes:
Expand
8
whole star anise
Ask the
hotline about
this ingredient!
1
large knob ginger, washed, but left unpeeled and thinly sliced
Ask the
hotline about
this ingredient!
2 teaspoons
Sichuan peppercorns
Ask the
hotline about
this ingredient!
1 teaspoon
whole black peppercorns, like Tellicherry
Ask the
hotline about
this ingredient!
1/2 teaspoon
fennel seeds
Ask the
hotline about
this ingredient!
4
cardamon pods, crushed
Ask the
hotline about
this ingredient!
1
bay leaf
Ask the
hotline about
this ingredient!
2
cinnamon sticks
Ask the
hotline about
this ingredient!
1/4 cup
soy sauce
Ask the
hotline about
this ingredient!
2
scallions, left whole and trimmed
Ask the
hotline about
this ingredient!
1 tablespoon
packed brown sugar
Ask the
hotline about
this ingredient!
1
leftover chicken carcass
Ask the
hotline about
this ingredient!
Secure the star anise, ginger, Sichuan peppercorns, black peppercorns, fennel seeds, cardamom, bay leaf, and cinnamon sticks in a piece of cheesecloth tied with string. If you don't have cheesecloth, place the ingredients in a large coffee filter, fold over the open end, and staple close. Place the spice bundle in a 5-quart stock pot, along with the soy sauce, scallions, brown sugar, and chicken. Fill pot with water.
Ask the hotline about this step!Heat water to a boil then reduce to a simmer. Simmer half covered for about 1 hour. Remove spice bundle, scallions, and chicken.
Ask the hotline about this step!I would say a good two inches, if you have a piece of ~1 inch diameter. Hope you enjoy it!
I made this last night with a carcass that I'd originally stuffed full of fresh fennel fronds and garlic. I put the whole thing in the pot, along with the leftover roasted onion and fennel from the previous meal. Then I followed your recipe (with only tellicherry pepper), added extra salt, and it was so good. I ate the broth for dinner over a little leftover rice. I've never made broth good enough to eat as its own meal. Thanks!
Wow - yum! Glad you enjoyed it. And thanks for letting me know! That warms my heart.
How large is a "large knob"? I.e., assuming you have a piece of root that is about one inch in diameter, how long would it be to get the correct amount? Thank you.