The winter months are long and cold, but there is plenty of culinary enjoyment to be had this time of year. In this episode of Essential Cooking, Ann Delisi and Chef James Rigato talk about a few comfort foods that anyone can make at home: soups, stocks, and broths.
Not only do soups, stocks and broths taste great and fill your home with mouth-watering aromas, but they can also promote a healthy immune system.
Using ingredients that are easy to find at your local supermarket, you can create a broth or stock that will provide a welcome warm-up in Michigan’s cold weather months.
Aromatic Sipping Broth
- 1-2 gallons of chicken stock. You can make or buy this. There are many recipes out there for chicken stock. I like using roasted bones and raw feet. Vegetable stock will work too if you’re vegan/vegetarian
- Equal parts: lemongrass, ginger, garlic. Start with 1 cup each
- Galangal if you can find it
- 1 small bunch of parsley, rinsed well, stems included
- 6 bay leaves
- 1 teaspoon black peppercorn
- 2 cinnamon sticks
- 6 clove
- 3 star anise
- 2 Tablespoons ground turmeric (toasted before adding)
- 1 teaspoon ground cayenne (toasted before adding)
Simmer on low for 2-4 hours.
Salt to taste. I like mine to be fully seasoned.
Strain through a fine-mesh sieve.
Add 2 lemons, zested and juiced.
Optional: you can add a few tablespoons of miso after you strain it or a few sheets of kombu about 20-30 minutes before you strain it to give it more soup vibes.
Will store about a week in the fridge. But you’ll probably drink it long before then.
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In this episode
- Chef James Rigato’s recipe for aromatic sipping broth
- The differences between soups, stocks and broths
- The benefits of broths in the winter
- How to make your own soups, stocks and broths
Essential Cooking Broadcast and Podcast is supported by La Marca Prosecco.