I love the addition of ginger to this most excellent broth.
as many chicken bones as you can fit into a pot (I even save the cooked ones from a baked chicken)
1 sliced onion
3 stalks celery, sliced
fresh ginger about 1 tbsp or 2-3 slices
red pepper flakes about 1/4 tsp
garlic cloves 2
peppercorns about 8
bay leaves 2/3
lemon zest from 1/2 a lemon
oregano about 1/2 tsp. (if you want) optinal
1 vegeta bouillon cube or one you like.
a few sprigs of fresh cilantro
If I have some salad that is wilting I will throw into the broth.(not dressed of course).
Put everything in a large pot and bring it to a rapid boil then turn down heat. skim off the scum as
soon as it stops boiling. skim off some of the fat while simmering.
Simmer for about 1 1/2 hours - add cilantro during the final half hour. Strain and cool. Remove the fat that will rise to the top and form an easily removed layer.
Sandi loves to just sip a cup of this broth anytime.
Try it over some noodles and add
leftover chicken and veggies for a wonderful soup dinner.