Chicken broth (Asian)

Chicken broth:

• Soup chicken (or bone) 1.2-1.5 kg
• Carrot 1 large piece
• Leek 1 piece
• Whole garlic 1 piece
• Spring onion 2-3 pieces
• Small ginger 1 piece
• Large onion 1 piece
• Peppercorns 1-2 tablespoon(s)
• Cloves 2 pieces
• Chicken broth cube 1 piece
• 3.5 liters of water
• Salt & pepper

Making the broth:

1. Prepare the chicken for the oven by rubbing it with salt and pepper.
2. Grill the chicken in the oven/grill until it’s golden brown, roughly 30 minutes at 200 degrees Celsius. Juices will come out, so use a tray to capture the juices.
3. Peel the onion and carrot and cut away the stems. Half the onion, cut the carrot in large chunks. Half the whole garlic clove so the garlic is parted and exposed, do not peel it. Remove the stem of the leek, chop a large chunk of the greens off, not all, take off the first layer and cut it lengthwise. Clean the leek thoroughly as it contains sand. Chop 2-3 slices from the ginger. Clean the spring onion. Chop the sellery into similar sized pieces as the carrot.
4. Add all the vegetables, chicken including the juices, spices & herbs, chicken broth cube and water to the pot. Let this simmer for 3-5 hours.
5. Strain all the solids from the broth, make sure to squeeze all the juices out of the solids.
6. Let it cool down and refrigerate overnight, the next day you can scoop off the fat if needed.