Warming Winter Chicken Broth

by Thyme Recipes 23 Nov 17

The festive season is on the horizon, our calendars brimming with the prospect of Christmas indulgence: rich dinner party dishes, seriously naughty puds, celebratory cocktails … we thought we ought to create a fresh and nutritious recipe to shore up against the party season. 
The process of gently poaching a chicken guarantees succulent, soft flesh which is perfect with winter’s kitchen garden staples: cavolo nero, squash, celery. The nourishing flavours of ginger, chilli, lemongrass and star anise, a spice with excellent immune boosting properties, creates an utterly delicious and warming dish.  Let this be your go-to restorative throughout the winter months.



  1. Place the onion, carrot, celery, garlic into a saucepan large enough to hold the chicken once covered with liquid.
  2. Half fill the pan with cold water, add the salt, cover with a lid and simmer for 1 hour.
  3. Add the chicken, breast side down to the pan, top up with extra water to barely cover if needed.
  4. Add the white peppercorns, chilli, ginger, lemongrass, star anise, 2 strips of clementine peel, re-cover and bring to a good boil.
  5. Turn off and leave for 1 hour with the lid in place.
  6. Meanwhile peel, de-seed and cut the pumpkin into eights (depending on pumpkin size)
  7. Wash and strip the cavolo nero, set aside.
  8. After an hour, carefully remove the chicken, place into a bowl, cover with cling film and allow to rest and keep warm.
  9. Strain half the stock/cooking liquid through a fine sieve into a clean pan (reserve the remaining stock for a later date or freeze).
  10. Simmer to reduce by about a quarter to intensify the flavour, skimming to remove any fat.
  11. Add and simmer the pumpkin until just cooked. Whilst the pumpkin is cooking, skin and joint the chicken.
  12. Add the cavolo nero to the pan, continue to simmer until just barely cooked.
  13. Season the broth with the fish, soy and oyster sauce. Adjust the salt, add a good squeeze of the clementine juice.
  14. Once cooked, divide the pumpkin between 4 bowls, divide the chicken between the bowls followed by the cavolo nero.
  15. Ladle over the hot broth, a drizzle of sesame oil, sesame seeds, coriander leaves, chilli and grind of white pepper.