We all know that winter cold feeling—the one that Spice Spice Baby author Kanchan Koya likens to "when you feel like you’ve been run over by a truck from a viral or bacterial infection." In her cookbook, Koya, a Harvard-trained molecular biologist, uses science to prove the health benefit of 15 spices. The star anise, turmeric, ginger, lemongrass, black pepper and bay leaf in this bone broth pack a giant antiviral punch, ready to nurse you back to top health in no time at all.
Immunity Boosting Broth
Recipe adapted from Spice Spice Baby by Kanchan Koya
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes
1 pound bone-in chicken such as drumsticks, thighs, or wings
2 leeks, white and light green parts, roughly chopped
2 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
2 cloves garlic, halved
1 lemongrass bulb, crushed to expose the soft interior
½-inch piece ginger, peeled and chopped
1-inch piece fresh turmeric root, peeled and chopped
4 to 6 black peppercorns
2 star anise pods
1 bay leaf
2 liters water
1 tablespoon apple cider vinegar (to help extract nutrients from the bones)
Fresh cilantro for garnish (optional)
1. Place all the ingredients (except the fresh cilantro) in a large pot and bring to a boil. Skim off any foam that may arise. Reduce the heat to a low simmer and cook the broth with the lid on for 3 to 6 hours.
2. Strain the broth and serve hot with a garnish of freshly chopped cilantro. Store it in the fridge for up to 5 days or freeze for longer use.