This is just a basic chicken broth recipe using drumsticks instead of a whole chicken. I find drumstick broth to be cheaper, more convenient and perfect for an easy meal!
After making this broth, I throw the bones in a freezer bag to make bone broth another day.
REASONS TO COOK CHICKEN SOUP OFTEN
1) You get extra chicken meat for meals through the week. Drumsticks are great to have on hand for snacks or an easy dinner. We often use the meat for enchiladas or bbq chicken.
2) It gets you through cold season. If you are like us, someone if often fighting off the sniffles. Last week, my one-yr old Sofia came down with a fever. She chugged warm broth happily for several days and got better quickly. I put the warm (not hot) broth in her stainless steel sippy cup (amazon affiliate link).
4) Broth is a satisfying drink. Sometimes I ladle up some clear chicken broth from the fridge, warm it up, add crushed red pepper & sea salt and drink it from a mug. It’s hydrating and nourishing. I also offer it to my kids as often as they will take it.
- 10-12 drumsticks
- 2 large carrots peeled and roughly chopped
- one stalk of celery roughly chopped
- one onion, halved
- 1-2 bay leaves
- 2 points of an anise star pod (optional)
- 5 peppercorns
- sea salt to taste
- Throw all ingredients in a large stock pot, top (an inch or two over) with cold water.
- Bring it to a simmer and reduce heat, simmering very gently for 1-2.5 hours. It will be done in one hour, but you can simmer for longer to get more gelatin into the broth. Simmer uncovered if you want richer broth (as some water will evaporate, concentrating the flavor). Simmer covered if you want to retain all the liquid.
- As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or slotted spoon.
- When it is done, strain the broth through a fine-mesh sieve into another pot. Serve immediately or let cool a little on the counter and store in the refrigerater or freeze.
The longer you cook the broth, the more flavor it will have, but the drumsticks will lose flavor. We use the meat for bbq chicken or enchiladas to season it well when using in other dishes.
Lately I have been buying skinless drumsticks. These make a more clear soup. Just make sure the joints have not been removed or that good cartilage/gelatin will not get into your soup! If you can only find drumsticks with skin, that's fine. Either remove the skin before cooking or you can skim the fat off if desired once the broth has cooled in the fridge overnight.
To make a basic chicken noodle soup, cook extra diced carrots and pasta (thin rice noodles) on the side. For best results, keep starches on the side and add them in each time you serve.
Turn this into a mexican soup by adding salsa, corn, chili powder, cumin and cilantro. Or add Asian flavors - tamari, a bit of seseme oil, green onions and cilantro.