Lebanese Chicken Broth with Cinnamon and Cardamom

Name: Lebanese Chicken Broth with Cinnamon and Cardamom
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 4 lb (1800 g) whole chicken, giblets removed, rinsed inside and out; 1 large (about 10 oz) (280 g) large yellow onion, peeled and halved through the root; 2 medium (180 g) carrots, scrubbed and cut into 3-inch (7.5 cm) chunks; 2 stalks (120 g) celery stalks, cut into 3-inch (7.5 cm) pieces; 1 stick (3 inches / 7.5 cm) (4 g) cinnamon stick; 6 pods (2 g) green cardamom pods, lightly crushed to crack the husks; 8 berries (1 g) whole allspice berries; 2 leaves (1 g) dried bay leaves; 1 tsp (3 g) black peppercorns; 3½ quarts (3300 ml) cold water, cold, plus more if needed to cover; 2 tsp (8 g) kosher salt, plus more to taste (Diamond Crystal; use less if using fine salt); 1 wedge (20 g) lemon, cut from a fresh lemon, for serving (optional)

From the MyKitchenBank Kitchen

A clear, fragrant broth made by gently simmering a whole chicken with cinnamon, cardamom, allspice and bay. It is the classic base for Lebanese rice, soups and stews, and it is lovely sipped on its own. The poached chicken is a bonus.

Prep: 20 min
Cook: 1 hr 45 min
Wait: 30 min
Total: 2 hr 35 min
Makes: About 2.5 quarts (2.4 liters) broth plus about 3 cups (400 g) shredded cooked chicken

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Ingredients

8 servings

4 lb (1800 g) whole chicken, giblets removed, rinsed inside and out
1 large (about 10 oz) (280 g) large yellow onion, peeled and halved through the root
2 medium (180 g) carrots, scrubbed and cut into 3-inch (7.5 cm) chunks
2 stalks (120 g) celery stalks, cut into 3-inch (7.5 cm) pieces
1 stick (3 inches / 7.5 cm) (4 g) cinnamon stick
6 pods (2 g) green cardamom pods, lightly crushed to crack the husks
8 berries (1 g) whole allspice berries
2 leaves (1 g) dried bay leaves
1 tsp (3 g) black peppercorns
3½ quarts (3300 ml) cold water, cold, plus more if needed to cover
2 tsp (8 g) kosher salt, plus more to taste (Diamond Crystal; use less if using fine salt)
1 wedge (20 g) lemon, cut from a fresh lemon, for serving (optional)

Equipment (7)

8-quart (7.5 L) stockpot or Dutch oven
Fine-mesh strainer
Large heatproof bowl or second pot (at least 4 quarts / 4 L)
Slotted spoon or skimmer
Large rimmed plate or baking sheet for the chicken
Chef's knife and cutting board
Instant-read thermometer

Steps

Before you start

Use a pot of at least 8 quarts (7.5 liters) so the chicken is covered by about 1 inch (2.5 cm) of water.
Remove the giblet bag from the chicken cavity, if there is one, and discard it or save it for another use.
Plan about 2 hours 35 minutes in total, most of it hands-off simmering.
Keep the heat low: a boil makes the broth cloudy and greasy.

1
Prepare the aromatics
- Peel and halve the onion.
- Cut the carrots and celery into 3-inch (7.5 cm) chunks.
- Lightly crush the cardamom pods with the flat side of a knife so the husks split.
- Rinse the chicken inside and out under cold water and pat the cavity dry.
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Ready when: Cardamom husks are split and the chicken has no giblet bag inside.
Tip: Do not skip removing the giblet bag; plastic-wrapped packets can melt.
2
Start in cold water
- Place the chicken breast-side up in the stockpot.
- Add the onion, carrots and celery around it.
- Pour in 3.5 quarts (3.3 L) cold water so the chicken is covered by about 1 inch (2.5 cm); add a little more water if needed.
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Ready when: Chicken is fully submerged.
Tip: Starting with cold water draws more flavor into the broth and helps impurities rise as foam.
3
Bring to a gentle simmer
- Set the pot over medium-high heat and bring just to a bare simmer, about 20 minutes.
- Do not let it come to a rolling boil.
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Ready when: Gray foam gathers at the surface and tiny bubbles break at the edges of the pot.
4
Skim the foam
- Use a skimmer or slotted spoon to remove all the gray foam from the surface.
- Keep skimming for 3 to 5 minutes until very little new foam forms.
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Ready when: Surface looks mostly clear with only a few fat droplets.
Tip: Skimming now is what gives a clear, clean-tasting broth.
5
Add the spices
- Add the cinnamon stick, cardamom, allspice, bay leaves, peppercorns and 2 teaspoons salt.
- Reduce the heat to low so the surface barely shivers with a bubble or two every second or so.
- Partially cover the pot, leaving a 1-inch (2.5 cm) gap.
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Ready when: Only a few lazy bubbles rise; the liquid is not boiling.
Tip: Cinnamon can turn bitter if simmered too long, so do not extend the time beyond 90 minutes.
6
Poach the chicken
- Simmer for 45 to 50 minutes, until the thickest part of the breast reaches 165°F (74°C) and the thigh reaches at least 175°F (80°C) on an instant-read thermometer.
- The juices should run clear when the thigh is pierced.
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Ready when: Breast reads 165°F (74°C), thigh 175°F (80°C); meat pulls easily from the bone.
Tip: Check the temperature in the thickest part without touching bone.
7
Remove the chicken
- Carefully lift the chicken out with tongs and a large spoon, letting liquid drain from the cavity into the pot.
- Rest it on a rimmed plate for 15 minutes until cool enough to handle.
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Ready when: Chicken is cool enough to touch comfortably.
Tip: Use two sturdy utensils; the bird is delicate and may fall apart.
8
Return bones, keep simmering
- Pull all the meat off the bones and refrigerate it.
- Return the skin and bones to the pot.
- Simmer on low, partially covered, for another 40 minutes to deepen the flavor.
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Ready when: Broth is golden, smells of warm cinnamon and cardamom, and tastes rich.
Tip: Shred the meat while it is still warm; it is much easier than when cold.
9
Strain the broth
- Set a fine-mesh strainer over a large heatproof bowl or second pot.
- Ladle or pour the broth through it, then discard the solids.
- Taste and add salt, 1/4 teaspoon at a time, until the flavor is bright and savory.
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Ready when: Broth is clear golden and tastes seasoned, not flat.
Tip: For an extra-clear broth, line the strainer with a damp cheesecloth.
10
Cool and degrease
- Let the broth stand for 15 minutes, then skim off the fat with a spoon.
- For easiest fat removal, chill it in the refrigerator until the fat firms on top, then lift it off.
- Serve hot with shredded chicken and, if you like, a squeeze of lemon.
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Ready when: No fat pools visible on the surface.
Tip: Cool broth to under 40°F (4°C) within 2 hours before storing.

Good to know

Tips

Keep the simmer at a bare shiver; a hard boil emulsifies fat into the broth and makes it cloudy.
Season in two stages: lightly at the start, then adjust after straining, since flavors concentrate.
Use the shredded chicken for fatteh, rice with chicken or sandwiches, and the broth for shorbat rice, lentil soup or vermicelli rice.
Do not over-simmer the whole spices beyond the stated time, as cinnamon and allspice can turn bitter or medicinal.

Make ahead

Broth can be made up to 3 days ahead and refrigerated. Chilling overnight makes the fat easy to lift off in one piece.

Storage & reheating

Refrigerate broth in airtight containers up to 4 days. Freeze up to 4 months in portions, leaving 1 inch (2.5 cm) headspace. Keep shredded chicken refrigerated up to 3 days or frozen up to 3 months, ideally covered with a little broth. Reheat broth on the stovetop over medium heat until steaming and bubbling at the edges (165°F / 74°C); thaw frozen broth overnight in the fridge first.

Substitutions

whole chicken → 3.5 lb (1.6 kg) bone-in chicken thighs and drumsticks. Reduce poaching to 35 to 40 minutes; the broth will be slightly richer.
green cardamom pods → 1/4 teaspoon ground cardamom, added with the spices. The broth will be slightly cloudier and less delicate.
whole allspice berries → 1 whole clove plus 1 extra peppercorn. Gives a similar warm, peppery note; use no more than one clove.
cinnamon stick → 1/2 teaspoon ground cinnamon. Ground cinnamon clouds the broth; strain well through cheesecloth.