Ginger Chicken Broth

Directions

1. 1
   1. Preheat the oven to 400°.
2. 2
   2. Crush ginger.
3. 3
   3. Put the shallots and ginger on a baking sheet and roast for 20 minutes or until softened and lightly browned.
4. 4
   4. Fill a large stockpot with the water and bring to a boil.
5. 5
   5. Add the roasted shallots, ginger, carrots, lemongrass, green onion, and stew chicken; bring to a boil.
6. 6
   6. Lower the heat to moderate and simmer until the chicken is cooked, about 2 hours. Add salt, rock sugar, and fish sauce. Continue cooking for 30 minutes. Drain broth into a separate pot.
7. 7
   For extra-potent cold relief, pour a serving-size portion (about 32 oz.) of the broth into a smaller pot and add a 11/2 in.-thick slice of ginger and 1 lemongrass stalk (just the white part). Bring to a boil and drink hot.
8. 8
   Chef's tip: After whipping up a batch, freeze leftover broth for later use.