BrothsAsianEasy

Ginger and Scallion Chicken Broth

Name: Ginger and Scallion Chicken Broth
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 2 lbs (900 g) chicken carcass (from a roasted or poached chicken, or raw backs and necks), rinsed under cold water if raw; pat dry if roasted; 10 cups (2400 ml) cold water; 3 oz (85 g) fresh ginger root, unpeeled, smashed with the side of a knife into 2-inch (5 cm) pieces; 4 whole scallions (green onions), cut into 3-inch (7.5 cm) pieces (use white and light green parts; reserve dark green for garnish if desired); 2 tbsp (30 ml) soy sauce (or tamari for gluten-free); 3 whole (15 g) dried shiitake mushrooms (optional, but adds depth), rinsed briefly (optional); to taste kosher salt; to taste white pepper, freshly ground

From the MyKitchenBank Kitchen

A clear, aromatic Asian-style chicken broth infused with fresh ginger, scallions, and a whisper of soy sauce. Perfect as a base for soups, noodle dishes, or served on its own. This broth extracts deep chicken flavor through gentle simmering and benefits from a good carcass—use bones from a roasted chicken, poached chicken, or ask your butcher for backs and necks. Extended simmering ensures food safety whether your carcass is raw or cooked.

Prep: 15 min
Cook: 1 hr 30 min
Wait: 30 min
Total: 2 hr 15 min
Makes: 8 cups (2 liters) broth

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Ingredients

8 servings

2 lbs (900 g) chicken carcass (from a roasted or poached chicken, or raw backs and necks), rinsed under cold water if raw; pat dry if roasted
10 cups (2400 ml) cold water
3 oz (85 g) fresh ginger root, unpeeled, smashed with the side of a knife into 2-inch (5 cm) pieces
4 whole scallions (green onions), cut into 3-inch (7.5 cm) pieces (use white and light green parts; reserve dark green for garnish if desired)
2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
3 whole (15 g) dried shiitake mushrooms (optional, but adds depth), rinsed briefly (optional)
to taste kosher salt
to taste white pepper, freshly ground

Equipment (6)

Large stockpot (at least 6-quart / 5.7 L capacity)
Knife for cutting vegetables
Cutting board
Fine-mesh strainer or colander lined with cheesecloth
Ladle
Storage containers (if refrigerating)

Steps

Before you start

If your chicken carcass is from the freezer, thaw it in the refrigerator overnight or use it frozen (add 10 minutes to simmering time)
Gather all vegetables and aromatics before you start—this broth moves quickly once the pot is hot
Have a fine-mesh strainer or cheesecloth ready for the final straining
If using raw chicken parts, ensure they are fresh or properly thawed before use

1
Prep the aromatics
- Smash the ginger with the side of a knife on a cutting board—this cracks the skin and releases its aromatics without losing the peel, which holds many of the flavorful oils.
- Cut it into rough 2-inch pieces.
- Cut the scallions into 3-inch pieces, keeping the white and light green parts together.
- If using dried shiitake, rinse them under cool water.
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Tip: Don't peel the ginger—the skin is flavorful and the flesh will soften completely during simmering.
2
Start the broth base
- Place the chicken carcass in a large stockpot (at least 6-quart capacity) and add 10 cups of cold water.
- Bring to a boil over high heat, then immediately lower the heat to maintain a gentle simmer.
- Use a ladle to skim off any gray-white foam and impurities that rise to the surface during the first 2–3 minutes.
- This results in a clearer, cleaner-tasting broth.
- The extended simmering time ensures all bacteria are eliminated whether your carcass is raw or cooked.
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Ready when: Broth simmers gently with few bubbles breaking the surface; foam is mostly skimmed off
Tip: A gentle simmer, not a rolling boil, extracts clean flavor and keeps the broth clear.
3
Add the aromatics
- Add the smashed ginger, scallion pieces, and dried shiitake (if using) to the pot.
- Stir gently, then reduce heat to low-medium to maintain a bare simmer—you want just an occasional bubble breaking the surface, not an active simmer.
- The goal is to extract flavor without agitating the broth.
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Tip: A low, slow simmer (not a vigorous boil) keeps the broth clear and the flavors delicate.
4
Simmer to extract flavor
- Allow the broth to simmer gently for 1 hour (90 minutes if using a raw carcass or if you prefer deeper flavor).
- Do not cover the pot—this allows water to evaporate and flavors to concentrate.
- Skim any additional foam or impurities that float to the surface during the first 20 minutes of simmering.
- The broth should smell aromatic and warm, with a subtle chicken and ginger scent.
- The prolonged heat ensures food safety.
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Ready when: Broth is fragrant, golden, and clear; carcass bones are soft and easily break apart
Tip: Resist the urge to stir frequently—let the broth simmer undisturbed to keep it clear.
5
Strain and season the broth
- Set a fine-mesh strainer over a clean pot and carefully pour the broth through, allowing solids to collect in the strainer.
- (Alternatively, line a colander with cheesecloth for extra clarity.) Discard the solids—carcass, ginger, scallions, and mushrooms have given all their flavor.
- Add 2 tablespoons of soy sauce and stir well.
- Taste the broth and adjust seasoning with salt and white pepper to your preference.
- The broth should taste savory, slightly sweet from the chicken and ginger, with a subtle scallion note.
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Ready when: Broth is smooth, clear, and evenly golden; seasonings are balanced
Tip: Strain carefully to keep the broth clear; pour slowly and don't press the solids, which will cloud the broth.
6
Cool and store (or use immediately)
- If using the broth immediately in a soup or dish, leave it warm and proceed to your recipe.
- If storing, transfer it to a clean container and let it cool to room temperature on the counter (about 30 minutes), then cover and refrigerate for up to 5 days or freeze for up to 3 months.
- When chilled, the broth will gel slightly due to collagen from the bones—this is a sign of a well-made broth.
- Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
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Ready when: Broth reaches room temperature and is ready to transfer to storage containers
Tip: Always cool the broth before sealing the container to prevent condensation and bacterial growth.

Good to know

Tips

A good carcass is essential: use bones from a roasted or poached chicken, or ask your butcher for backs and necks. Raw carcasses yield richer, more gelatinous broth; roasted ones add subtle color and depth.
Don't skip skimming the first few minutes of simmering—this removes impurities and gives you a clear, refined broth rather than a cloudy one.
Ginger skin contains most of the flavor and should be left on. Smashing it instead of peeling releases aromatic oils without losing the skin.
If you prefer a lighter broth, reduce the simmering time to 45–60 minutes. For a richer, more gelatinous broth with deeper flavor, simmer for 2 hours instead.

Make ahead

Make this broth up to 5 days ahead and refrigerate, or freeze for up to 3 months. It's an excellent base to have on hand for quick soups, braises, and grain dishes. Thaw overnight in the refrigerator before using if frozen.

Storage & reheating

**Room temperature**: Cool completely, then store in an airtight container for up to 2 hours (not recommended for longer due to food safety). **Refrigerator**: Store in an airtight container or mason jar for up to 5 days. The broth will gel at the surface due to collagen—this is normal and a sign of quality. **Freezer**: Pour into freezer bags (lay flat for easy stacking) or ice cube trays for portioning; freeze for up to 3 months. **Reheating**: Thaw overnight in the refrigerator if frozen. Warm on the stovetop over medium heat for 5–10 minutes, stirring occasionally, until steaming.

Substitutions

chicken carcass (from a roasted or poached chicken, or raw backs and necks) → 2 lbs (900 g) chicken backs and necks. Equally flavorful and often easier to source from your butcher. Rinse well before use.
soy sauce (or tamari for gluten-free) → tamari or coconut aminos (for gluten-free). Use the same amount. Tamari is slightly richer; coconut aminos is milder and slightly sweet.
dried shiitake mushrooms (optional, but adds depth) → 2–3 dried reishi mushrooms, or omit entirely. Reishi adds earthiness and immune-supporting compounds but is optional. The broth is excellent without any mushrooms.
white pepper → black pepper or a pinch of cayenne. White pepper is traditional in Asian broths and won't leave visible specks, but black pepper works fine if that's what you have.