A delicious, nourishing and immunity-boosting broth shared by Jennifer McGruther from her book Vibrant Botanicals.
Ingredients
- 2 pounds chicken bones, such as wings, backs, and necks
- 2 yellow onions, halved
- 3 bulbs garlic, halved crosswise
- 10 slices dried astragalus root, about 3 inches long and 1⁄16 inch thick
- 1 (2-inch) knob fresh ginger, cubed
- 8 slices dried reishi mushrooms, about 4 inches long and ⅛ inch thick
- 10 dried shiitake mushrooms, about 1½ inches in diameter
- 2 tablespoons extra-virgin olive oil
- 4 quarts water
- ½ cup dry white wine
- 6 green onions, coarsely chopped
- 1 cup coarsely chopped cilantro leaves and stems
- Fine sea salt
Instructions
Immunity Broth
Recipe by Jennifer McGruther, reprinted from Vibrant Botanicals, 2021. Recipe tested by Paulette Phlipot.
1. Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper.
2. Arrange the chicken, onion, garlic, astragalus, ginger, and mushrooms on the baking sheet and drizzle them with the olive oil. Bake until the onions soften and become deeply fragrant, about 1 hour.
3. Using tongs, transfer the contents of the baking sheet to a large stockpot. Pour in the water and wine. Bring to a boil over medium-high heat and then immediately turn down the heat to medium-low. Simmer, uncovered, for about 6 hours.
4. Turn off the heat, drop in the green onions and cilantro, and cover the pot. Let the herbs wilt in the residual heat of the pot for about 20 minutes, and then season the broth with fine sea salt to your liking.
5. Strain, discarding the solids. Pour the broth into jars. Serve immediately or seal and refrigerate for up to 5 days. Alternatively, you can pour the broth into 1-quart Mason jars, allowing at least 2 inches of head space, and freeze for up to 6 months.
