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!
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
