This is something we serve during cold and flu season in our restaurant, to keep our employee’s spirits and energy up. Not quite a soup, and not quite a tea, this broth provides clean energy, along with a huge dose of herbs and spices that make everyone feel just a little bit better. We typically don’t add salt, so its more drinkable as a tea, but if you desire, you can always finish it with a pinch of sea salt.
Read more about Chef Erick Vargas Bromberg’s restaurant Boro Boro here!
Sweeten the New Year for The Nosher. From apple kugel to the perfect round challah, The Nosher helps you cook your way through the holidays. Donate today and help us keep the kitchen humming and the smiles coming.
Ingredients
- 3 lbs chicken bones
- 1 lb marrow bones, preferably sliced long
- 1 cup leeks, chopped
- ½ cup lemongrass, chopped
- ½ cup ginger, chopped
- 1 cup celery
- 1 cinnamon stick
- 1 piece star anise
- 2 tsp Szechuan peppercorns (or subsitute black peppercorns)
- 2 sprigs fresh thyme
- 4 bay leaves
- 2 sprigs lemon verbena (or substiute lemon wheel)
- 2 tsp chrysanthemum tea (or substitute chamomile)
Directions
- Preheat oven to 375 degrees
- On a sheet tray, roast chicken bones and marrow bones for 30 minutes, until slightly charred
- In a 7 quart stock pot, place roasted bones, leek, lemongrass, ginger root, celery, cinnamon, star anise, Szechuan peppercorn, thyme, and bay leaves
- Cover with cold water
- On high heat, bring water to a rolling boil, uncovered. Leave at rolling boil for ten minutes
- Reduce heat to low, and simmer for 2 hours
- Strain broth through a fine mesh strainer and discard bones and vegetables
- To serve, place hot broth in a teapot (preferably cast iron)
- Add lemon verbena and chrysanthemum tea and allow to steep for at least 5 minutes
- If desired, garnish with additional bone marrow, lemon wedge, or fresh herbs
