Welcome to issue #005 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
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Previously, we shared a written version of my dad’s Chicken Broth recipe and had a bunch of requests to turn it into a video, so here we are!
My dad’s method only takes about 25-30 minutes (unless you want to boil the chicken for longer)
This tastes way cleaner than store-bought broth, and it’s one of my dad’s foundational techniques that he uses for most of his soup bases. It’s also lower maintenance, faster, and more convenient than some of the other methods out there.
While we’re using 1 pound of chicken bones and scraps (full tutorial below), this method works with rotisserie chicken carvings, leftover chicken wing and leg bones, and many other types of meat.
Overview
For an adjustable recipe (units, serving sizes, amounts, etc), check out our blog post here: https://madewithlau.com/recipes/chicken-broth
At a high level, this is a two step process:
Blanching (3 to 5 minutes) the bones + scraps to remove the scum
Simmering (25 minutes - no more than 1 hour) to extract flavor and nutrients from the bones
Hope you enjoy! Let me know what you think in the comments :)
With love,
Randy & the Lau family
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