Healthy Broth Recipe

Wash and peel the vegetables. Cut the onions into half slices, crush the garlic. Cut the parsnip, turnip, and beet into half slices, the carrots into thin sticks, and the leeks and ginger into julienne. Cut the celery stalks into sections. In a pot or large sauté pan, pour a drizzle of olive oil. Sauté the onion, bones, and chicken legs. Add the garlic and ginger.

Mix and sauté for 3 minutes. Then add all the other vegetables. Mix well and add 1.5 liters of spring water. Let simmer over very low heat for 60 minutes or more. Before serving, add fish sauce (optional!) and fermented soy sauce (optional!) and chopped fresh cilantro.

To finish, if you don’t have chicken feet, you can make this broth with the carcass of a free-range chicken and simply use bones (be sure to ask your butcher!). Remember to simmer your broth gently to fully extract the antioxidants and vitamins from your ingredients without destroying them. This way, you will achieve a clear and fragrant broth. Therefore, using a pressure cooker is not recommended.