Five-Spice Chicken Bone Broth Recipe

Cook Time: 520 minutes

Ingredients

This recipe was developed for its original yield. Ingredient amounts are automatically adjusted for different portions, but cooking times and steps remain unchanged. Note that scaling recipes may not always be perfect. Original recipe (1X) yields 10 servings.

• 3 1/2 pounds bony chicken pieces (raw chicken bones)
• 2 stalks celery, cut into 2-inch pieces
• 1 bunch green onions, coarsely chopped
• 1 leek, trimmed and cut into 2-inch pieces
• 1 whole head garlic, halved crosswise
• 12 cups water, plus more as needed
• 1 teaspoon five-spice powder
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat your oven to 450 degrees F (235 degrees C) and line a 10x15-inch rimmed baking sheet with foil.
2. Arrange the chicken pieces on the prepared sheet and roast, turning once halfway through, until the chicken is golden brown, about 40 minutes.
3. Carefully transfer the roasted chicken along with any accumulated juices into an 8- to 10-quart pot.
4. Add the celery, green onions, leek, and garlic to the pot, then pour in enough water to cover the chicken completely.
5. Stir in the five-spice powder, rice vinegar, salt, and black pepper.
6. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently, covered, for 8 hours. Stir occasionally and add more water if needed to keep the chicken and vegetables submerged.
7. Remove the pot from heat and let it cool to room temperature.
8. Strain the broth through a fine-mesh sieve into a clean pot. For a clearer broth, chill overnight and skim off the fat.
9. Store the broth in airtight s in the refrigerator for up to 1 week or freeze for up to 6 months.

Nutrition Facts (per serving)

• Calories: 340
• Total Fat: 13g (17% DV)
• Saturated Fat: 4g (18% DV)
• Cholesterol: 135mg (45% DV)
• Sodium: 380mg (17% DV)
• Total Carbohydrates: 4g (1% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 49g (98% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 59mg (5% DV)
• Iron: 2mg (13% DV)
• Potassium: 418mg (9% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may not be available for all ingredients. If following a medically restrictive diet, consult a healthcare professional before preparing this recipe.

The Origins of Five-Spice Chicken Bone Broth

Five-Spice Chicken Bone Broth has roots in traditional Chinese cuisine, where the combination of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds has been used for centuries to enhance both flavor and health benefits. Historically, chicken broth was valued for its medicinal properties, believed to strengthen the body, boost immunity, and aid digestion. The infusion of five-spice powder elevates the simple chicken stock into a deeply aromatic and warming broth, reflecting the ancient Chinese philosophy of balancing flavors and energies in food.

Regional Variations and Nuances

While chicken broth is common worldwide, the five-spice variation is particularly associated with Eastern China, especially in regions like Guangdong and Sichuan. In Cantonese cuisine, roasted chicken bones are often used for richer stock, while Sichuan versions may include a slightly higher quantity of peppercorns for a subtle numbing heat. In Western adaptations, like the one in this recipe, the broth often integrates local vegetables such as celery and leeks alongside traditional aromatics, creating a hybrid of East-meets-West flavors.

Distinctions from Similar Dishes

Unlike regular chicken stock or bone broth, which typically emphasizes a pure, mild chicken flavor, Five-Spice Chicken Bone Broth is distinguished by its aromatic complexity and warming spices. Compared to pho broth from Vietnam or Japanese torigara broth, five-spice broth has a sweeter, more fragrant profile with hints of licorice and anise. This makes it ideal not just as a soup base but also as a flavorful sipping broth, appreciated for both taste and health benefits.

Typical Serving Contexts

This broth is versatile in its use. It is commonly served as a warming starter in Asian restaurants, often accompanied by a drizzle of soy sauce or fresh herbs. At home, it can be enjoyed simply on its own, used as a base for noodle soups, or incorporated into stews and sauces to add depth of flavor. Its nourishing properties also make it a popular choice for recovery meals or light evening dinners.

Interesting Facts and Culinary Insights

• The five-spice combination represents the five elements in Chinese philosophy: wood, fire, earth, metal, and water, each linked to a specific taste and health benefit.
• Roasting the chicken bones before simmering intensifies the umami and adds a caramelized aroma that sets this broth apart from plain stock.
• Traditionally, the broth was simmered for hours or even overnight to extract maximum nutrients and gelatin, giving it a rich texture.
• Some chefs add a touch of rice vinegar to help draw minerals from the bones, enhancing both flavor and nutritional value.
• Though increasingly popular in Western kitchens, five-spice bone broth is still considered a specialty item in Chinese culinary tradition and is often reserved for festive or restorative meals.

By combining traditional Chinese spices with slow-cooked chicken bones, Five-Spice Chicken Bone Broth not only offers a comforting taste but also a connection to centuries of culinary and medicinal practices, bridging cultures and generations in a single steaming cup.

FAQ about Five-Spice Chicken Bone Broth Recipe