190 minutes
A nourishing and comforting broth with the warmth of turmeric, garlic, and other aromatics, featuring a delicately cooked whole chicken.
tablespoons
Yellow Onion, unpeeled, halved
each
Garlic Heads, halved crosswise
each
Fresh Turmeric, peeled, halved lengthwise
pieces
Fresh Ginger, peeled, halved lengthwise
pieces
Celery Stalks, chopped
stalks
Fennel Bulb, large, chopped
each
leaves
Star Anise
whole
0 lb
cups
1. Char Aromatics
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Place the onion, garlic heads, turmeric, and ginger in the pot. Let these ingredients char lightly for about four minutes.
2. Add Vegetables and Spices
Add the chopped celery stalks and chopped fennel bulb to the pot. Include the bay leaves and star anise.
3. Simmer Chicken
Place the whole chicken into the pot, pour in the water, and bring it to a gentle simmer. Allow it to cook for 30 minutes.
4. Remove and Return Chicken
Once the chicken is cooked, carefully remove it from the pot. Let it cool, then return any bones and cartilage to the pot, and continue simmering the stock for another 2 to 2.5 hours.
5. Strain and Store
After the stock has reduced by about a third, strain it using a fine strainer. The broth can be refrigerated for up to five days or frozen for a month.
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