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Chicken Broth (Ron'akoho)

Yves's chicken broth: carcasses lightly browned for that matsiro depth, ginger, parsley — and taste the salt as you go.

Prep: 15 min Cooking: 60 min

Don't hesitate to taste, especially the salt — the salt of the earth!

Ingredients

  • 1 whole chicken (meat removed from the bones, carcasses kept)
  • 1 bunch parsley
  • 1 piece ginger
  • 1 onion
  • 2 cloves garlic
  • 1 small piece chicken stock cube (Knorr, optional)
  • salt
  • water (a generous amount)

Method

  1. Prepare the carcasses: remove the chicken meat from around the bones (save it for another dish) and keep the carcasses.
  2. Choose the pot according to the amount of pieces: big enough to turn them without them sticking to the bottom.
  3. Lightly brown the carcasses, turning them regularly — that little golden side, matsiro, like hena ritra, is where the flavour comes from.
  4. Cover generously with water (the broth will boil for quite a while) and add the parsley, ginger, onion, garlic and salt.
  5. Let it simmer gently. For a bit more flavour, you can add a tiny piece of Knorr chicken stock cube.
  6. Taste from time to time, especially the salt! 😄

Yves’s tip: even for three people, you can cook a whole chicken and freeze what you don’t eat.

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