This recipe is my go-to comfort food. There's nothing quite like a warm, flavorful broth on a chilly evening. The star anise and cloves add a unique depth of flavor, transforming a simple broth into something truly special. It's also surprisingly easy to make, perfect for a cozy night in or as the base for a more elaborate dish. I’ve been making this recipe for years, tweaking it here and there, and I'm excited to share my refined version with you! It's become my ritual after a long day, and that warm feeling makes all the difference.
Remember that time I tried making broth without a sieve? What a disaster! The broth was filled with tiny bits of spices and chicken skin! It taught me the importance of straining. It was a great lesson to me. Straining transforms this simple broth into a clear, aromatic elixir—it's like magic! You'll appreciate the effort once you taste the results. I mean, a delicious broth is the heart of many meals, like soups or noodle dishes. So take your time with this step! It's worth it.
Required Equipments
- Large pot or Dutch oven
- Fine-mesh sieve or cheesecloth
- Wooden spoon or spatula
Broth-with-Star-Anise-and-Cloves:-Warm-and-Spiced
A simple yet deeply flavorful broth recipe featuring the warm spices of star anise and cloves. Perfect for a cozy night in or as a base for other dishes.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First thing's first: Rinse the chicken pieces under cold water. This helps remove any impurities, and it feels more hygienic, you know? I know it's a small thing, but I like to do it.
- Grab your large pot and fill it about halfway with water. Aim for about 8 cups – you can always add more later. We're aiming for a flavorful broth, not a watery mess!
- Toss in the chicken, star anise, cloves, and salt. Make sure everything is submerged. A little tip: lightly crushing the star anise can help release its flavor more efficiently.
- Bring the mixture to a boil over high heat. Once it starts to bubble vigorously, reduce the heat to low. We want a gentle simmer, not a furious boil. This will ensure a clearer and more delicious broth.
- Now, let's simmer. This is the crucial part, where the magic happens. Simmer the broth gently for at least an hour, or up to two, stirring occasionally. The longer it simmers, the richer the flavor. I mean, seriously, the longer the better!!
- After simmering, remove the pot from the heat. Let it cool slightly. Patience, my friend, this is important! It's gonna taste amazing, trust me.
- Once the broth is cool enough to handle, carefully remove the chicken pieces using tongs or a slotted spoon. Set them aside, we'll deal with them later; this is broth making 101.
- Now for the straining! Strain the broth through a fine-mesh sieve or cheesecloth lined colander, pressing gently on the solids to extract all that amazing flavor. You should end up with a clear, flavorful broth.
- Now, there will be some chicken pieces and spices left, don't throw them away! It's the time to shred or chop the chicken pieces and set them aside.
- Taste and adjust the seasoning. You may want to add more salt or pepper to your preference. Remember, this is your broth, so personalize it; I sometimes add a dash of fish sauce.
- Once your happy with the taste, you can pour the broth into individual bowls and serve hot, garnished with your favorite herbs and a dash of pepper for a flavorful kick. The chicken can be added back into the broth, to your liking or served separately. If you feel extra creative, you can try garnishing it with chopped scallions or cilantro. Trust me; you'll love it!
📝 Notes
- Adjust seasoning to your taste.
- Feel free to add other aromatics like peppercorns or ginger.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months
🍎 Nutrition
Calories: 150kcal
Protein: 20g
Fat: 6g
Carbohydrates: 2g
Fiber: 0g
Calcium: 20mg
