Chicken Bone Broth
Marcus Samuelsson's recipe for chicken bone broth, full of umami and vegetables to make a truly unique and delicious base to any soup.
Equipment
- 1 slow cooker
Ingredients
- 2 TB grapeseed oil or olive oil
- 2 pounds chicken parts (I used chicken feet)
- 2 red onion, sliced (approx 1 1/2 cups)
- 1 jalapeno seeds and stem removed
- 1 carrot sliced
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 5 cups water
- 1 TB white miso
- 1 tsp shrimp powder
- 1 3" piece kelp or nori
- 1 tsp sherry vinegar
- 1 tsp salt
Instructions
- To the bowl of a slow cooker, add all the ingredients except the vinegar.
- Cook on high for 3-4 hours until the chicken has cooked all the way through and the vegetables are super soft.
- Strain the broth and discard the solids. Add the vinegar and additional salt to taste.
Notes
Recipe adapted from Marcus Samuelsson.
Use this broth as a base for soup, ramen or just to drink on its own.