Makes a nice change from plain chicken broth. You can also eliminate the chicken for a pure lemongrass broth to use with more delicate dishes.
Serves 6 Cook Time 9-10 hours (includes chill time)
8 C water
2 lbs bone-in chicken thighs (remove skin)
3 stalks fresh lemongrass
4 (1/2 inch) slices peeled fresh ginger
1 tbsp garlic, chopped
1 tsp black pepper
1/2 tsp salt
- Combine water and chicken in a large pot and bring it to a boil. Reduce the heat to low.
- Trim and discard the root end of the lemongrass stalks; discard the toughest outer leaves. Smash stalks and discard the toughest outer leaves. Add lemongrass, ginger, garlic, and peppercorns to pot. Let this simmer 50 minutes (skim the foam as it rises). Remove the chicken and reserve for another use.
- Strain the broth through a fine sieve and discard the solids. Cover and chill overnight. Skim any solids that for on the surface.
- Use the broth immediately or freeze for later use.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center