Bone Broth - Yakhni
Excellent for gut health, this family bone broth recipe is as simple as it can get! Simply put everything in a pot and let it simmer!
Servings: 6
Ingredients
- 1.5 pound whole chicken
- 4 cloves garlic
- 1 inch ginger root
- 3 carrots roughly chopped
- 2 small tomatoes roughly chopped
- 1 medium onion roughly chopped
- 8 peppercorns
- 1 inch cinnamon stick I use Ceylon Cinnamon
- 1 tsp salt or to taste
- 5-6 cups water or enough to fully submerge all ingredients
- 2 tsp coconut aminos or soy sauce optional
Instructions
- Put everything in a stock pot and let come to a boil on medium high heat.
- Once the yakhni comes to a rolling boil, lower the heat to medium low and remove any scum (white foam) that has risen to the top.
- Next, cover the pot and let the yakhni cook for 2 to 4 hours.
- Once ready, remove the chicken pieces and set aside for use later.
- Strain everything through a fine mesh sieve mashing the vegetables along the sieve to maximize the flavor of the broth.
- You can enjoy the yakhni immediately or store for later.
- To store, pour the yakhni into mason jars and refrigerate for upto 3 days or freeze for longer.
- When ready to eat, simply defrost over night in the fridge or on the counter top by thawing the jar in a bowl of lukewarm water.
Notes
- For a clear soup don't mash the vegetables and just strain everything together. If you do mash the veggies, note that there will be some residue that settles in the soup. Simply stir or shake before consuming.
- Use soy sauce or coconut aminos (gluten free) for an extra kick. This is completely optional but I find it adds an umami flavor to the yakhni that my family and friends really enjoy.
- I use Himalayan pink salt and find that if using table salt, you usually need to add more so adjust accordingly.