Prep time10 minutes
Cook Time1 hour
Equipment: Classic Dutch Oven
Bones, extra meat & carcass of a full roast chicken
1 whole turmeric root sliced into disks or kept whole
1 whole ginger root sliced into disks
A handful of peppercorns
A pinch of pink Himalayan rock salt
2 chicken or vegetable stock cubes
1 yellow onion cut in half, or a few shallots
1 lemon, sliced
Place all the ingredients in your Kana Dutch oven and cover with boiling water. Give everything a good stir and bring to a boil.
Lower the heat to a simmer and cover the pot. Simmer for at least an hour but ideally much longer. Check on the broth every 30 minutes or so and add a bit more water if too much is evaporating.
When you are done simmering, allow the pot to cool off and transfer over to the countertop. Using tongs, remove all the large pieces from the broth and discard.
When the Dutch oven has completely cooled, place a sieve over a large bowl and pour the broth through the sieve into the bowl. You should now have a beautifully clear broth.
Use this broth to make soups, cook grains, or drink straight out of a thermos or mug!