Simple Chicken Broth
Ingredients: Chicken bones and scraps, Water (for blanching), Water (for broth) · 30 min cook time · 100kcal · ~₩6,000
Ingredients
450g Chicken bones and scraps, 700ml Water (for blanching), 1200ml Water (for broth)
Instructions
1. Add enough water to a pot or wok to submerge the chicken bones and scraps (about 2-3 cups for 1 lb of bones). Set the stove to high heat, cover, and bring to a boil.
2. Once the water is gently boiling, add the chicken bones and scraps. Cover and bring the water back to a rapid boil on high heat for 2-3 minutes.
3. After rapidly boiling, reduce heat to medium and simmer for one additional minute to release more impurities (scum/foam).
4. Transfer the blanched bones to a bowl of water and give them a quick rinse to flush out any remaining scum.
5. In a different pot, add about 4-5 cups of water for the broth. Set the stove to high heat.
6. Add the cleaned bones immediately to the pot, even if the water isn't boiling yet, and cover the pot. Continue to boil the water on high heat.
7. Once the pot is boiling, set the stove to low heat and simmer for about 25 to 30 minutes, but no more than an hour.
8. Once the bones are simmered enough, remove all the bones and scraps from the broth.
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