Reviews (2)
Add Rating & Review
27 Ratings
5 star values:
14
4 star values:
6
3 star values:
3
2 star values:
2
1 star values:
2
Martha Stewart Member
Rating: Unrated
01/11/2014
The previous review mentioned the lack of chili pepper or ginger. I found the Mad Hungry book online, which looks great. I was able to preview this recipe and it was the same, but as I scrolled down the page there was a caption at the bottom. "{For an Asian flavor} To add even more nutrients or in recipes with an Asian theme, add 3 inches of washed and sliced ginger, and 2 spicy chili peppers. Then strain with the other ingredients." It just got missed. Sounds like a great immune broth!
Martha Stewart Member
Rating: Unrated
01/11/2014
Not a review but two questions: the intro refers to chiles and ginger, but they aren't part of the recipe as published. Also, it says the recipe yields 1 quart, but the instructions say to reduce it to 1-1/2 quarts. What's going on? Thanks!
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Gallery
Chicken Broth Elixir
Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
2 chicken backs, necks, and wing tips, cut from whole chickens used for other recipes
6 chicken thighs
1 large yellow onion, quartered
4 garlic cloves, smashed
2 celery stalks, coarsely chopped
1 tablespoon coarse salt
Gallery
Chicken Broth Elixir
Recipe Summary
Yield: Makes 1 quart
Gallery
Chicken Broth Elixir
Chicken Broth Elixir
Chicken Broth Elixir
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 2 chicken backs, necks, and wing tips, cut from whole chickens used for other recipes
- 6 chicken thighs
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 2 celery stalks, coarsely chopped
- 1 tablespoon coarse salt
Directions
Place all ingredients in a stockpot and barely cover with water. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for chicken salad.) Return the broth to the heat and simmer to reduce it to 1 1/2 quarts. To store, place in plastic freezable containers, cool, and seal.
Reviews (2)
Add Rating & Review
27 Ratings
5 star values:
14
4 star values:
6
3 star values:
3
2 star values:
2
1 star values:
2
Martha Stewart Member
Rating: Unrated
01/11/2014
The previous review mentioned the lack of chili pepper or ginger. I found the Mad Hungry book online, which looks great. I was able to preview this recipe and it was the same, but as I scrolled down the page there was a caption at the bottom. "{For an Asian flavor} To add even more nutrients or in recipes with an Asian theme, add 3 inches of washed and sliced ginger, and 2 spicy chili peppers. Then strain with the other ingredients." It just got missed. Sounds like a great immune broth!
Martha Stewart Member
Rating: Unrated
01/11/2014
Not a review but two questions: the intro refers to chiles and ginger, but they aren't part of the recipe as published. Also, it says the recipe yields 1 quart, but the instructions say to reduce it to 1-1/2 quarts. What's going on? Thanks!
Reviews (2)
Add Rating & Review
27 Ratings
5 star values:
14
4 star values:
6
3 star values:
3
2 star values:
2
1 star values:
2
Add Rating & Review
27 Ratings
5 star values:
14
4 star values:
6
3 star values:
3
2 star values:
2
1 star values:
2
27 Ratings
5 star values:
14
4 star values:
6
3 star values:
3
2 star values:
2
1 star values:
2
27 Ratings
5 star values:
14
4 star values:
6
3 star values:
3
2 star values:
2
1 star values:
2
- 5 star values:
- 14
- 4 star values:
- 6
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
01/11/2014
The previous review mentioned the lack of chili pepper or ginger. I found the Mad Hungry book online, which looks great. I was able to preview this recipe and it was the same, but as I scrolled down the page there was a caption at the bottom. "{For an Asian flavor} To add even more nutrients or in recipes with an Asian theme, add 3 inches of washed and sliced ginger, and 2 spicy chili peppers. Then strain with the other ingredients." It just got missed. Sounds like a great immune broth!
Martha Stewart Member
Rating: Unrated
01/11/2014
Not a review but two questions: the intro refers to chiles and ginger, but they aren't part of the recipe as published. Also, it says the recipe yields 1 quart, but the instructions say to reduce it to 1-1/2 quarts. What's going on? Thanks!
Martha Stewart Member
Rating: Unrated
01/11/2014
The previous review mentioned the lack of chili pepper or ginger. I found the Mad Hungry book online, which looks great. I was able to preview this recipe and it was the same, but as I scrolled down the page there was a caption at the bottom. "{For an Asian flavor} To add even more nutrients or in recipes with an Asian theme, add 3 inches of washed and sliced ginger, and 2 spicy chili peppers. Then strain with the other ingredients." It just got missed. Sounds like a great immune broth!
Rating: Unrated
Not a review but two questions: the intro refers to chiles and ginger, but they aren't part of the recipe as published. Also, it says the recipe yields 1 quart, but the instructions say to reduce it to 1-1/2 quarts. What's going on? Thanks!
All Reviews for Chicken Broth Elixir
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chicken Broth Elixir
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
