Clear chicken broth made in a multicooker

Clear chicken broth has a rich and storied history that dates back centuries. Its origins can be traced to classical French cuisine, where it was considered a fundamental building block for countless dishes. The French, renowned for their culinary prowess, perfected the art of creating a crystal-clear, flavorful broth that formed the basis for sauces, soups, and stews.

Over time, this culinary tradition spread across the globe, adapting to local tastes and ingredients. Today, clear chicken broth is a beloved staple in cuisines worldwide, from Asian noodle soups to consommés served in fine dining establishments.

This recipe yields a fantastic stock or broth with deep flavour. This broth can easily and safely be made overnight with no stress about anything boiling over on your stovetop. You can of course also pressure cook the broth if you want it to be ready faster, and by using the ‘Delay start’ timer on your multicooker, you can run it during the day while you’re at work and come home to either a bone broth or stock ready to use. Recipe compliments of Instant Pot.

Ingredients

• 1 deboned rotisserie/roast chicken carcass, with pan juices
• 2 onions, peeled & halved
• 2 celery sticks, cut into large chunks
• 1 large carrot, cut into large chunks
• 1 kale leaf (optional)
• 2 garlic cloves, peeled
• 1 large knob fresh ginger, peeled and halved lengthways
• 1 slice of lemon
• 10 whole peppercorns
• 2 bay leaves
• 1 star anise
• 1 cinnamon stick
• 3 liters water
• salt, to taste
• soy sauce and fresh sliced ginger, for serving (optional)
• fresh herbs or edible flowers, for serving (optional)

Method

1. Place the chicken bones, onion, celery, carrot, garlic, ginger, lemon, peppercorns, bay, star anise, cinnamon in a multicooker and add 3 liters of water. Cover with the lid, select the “slow cook” function and set the time for 12 hours.
2. Wait for a few seconds, you’ll hear a soft beep and the timer will start. Leave to cook until the timer is up, then leave to cool in the pot. Strain through a regular fine metal sieve, then season generously with salt.
3. You’ll see that the broth can do with a lot of salt. If you’re using preserved ginger for serving, you can also add a few teaspoons of the preserving ginger liquid for some added sweetness. Serve warm in cups or bowls with a dash of soy sauce and more ginger.
4. Store any leftover broth covered in the fridge for up to 5 days (freezes well too).