Sunday, August 28, 2011
Chicken broth a la Thai
This has everything to heal and to please.
Put 1 whole chicken in a crockpot and sprinkle lightly with salt, paprika, cumin and turmeric. Cook until the breasts are done, about 2 1/2 hours for my crockpot. Remove the breasts to serve separately. Add 5 cups of filtered water, salt to taste, a bay leaf, herbs and/or a branch of celery. Simmer for another 5 to 6 hours or overnight. The chicken will fall apart, but the broth will be very tasty and healthy. Take a potato masher and mash the chicken to let out more nutrients into the broth. Even the bones should mash somewhat. Then, strain the broth into a saucepan or process it in a blender for a thicker velouté. Add 1 cup of coconut milk (see my first post) and 1/2 cup ginger juice (recipe in next post) or to taste. Add salt to taste. For best results don't boil it again, just reheat gently. Freezes well.
This is the basic recipe. You can also cook carrots and onions in the broth (before adding the coconut milk and ginger) and liquefy them in the blender. Then add the coconut milk and ginger.