Some of us have awakened this last morning of the holiday break feeling less than stellar– thanks to unhappily timed cold or flu or too much fun had Saturday night. In our house, we reclaim our day with a mug of soul-soothing spicy garlic broth.
The hands-on cooking time is minimal. Since overindulgence is so often paired with a large bird-centric meal, the ingredients may be on-hand– perfect for post-Thanksgiving. I always keep gallon plastic bags in the freezer for accumulating bones and onion, celery, mushroom and carrot trimmings for broth in a pinch if not.
Even when the thought of food makes the stomach turn, a delicious, aromatic broth is easy to get down and nourishing. Plus, spicy garlic broth is rich with healing properties. Cayenne pepper clears the sinuses and soothes a roiling stomach. Garlic boosts the immune system and acts as an antiviral and antibacterial.
Spicy Garlic Broth
To make this with fresh poultry instead of bones, brown several pieces of skin-on, bone-in dark meat, then add the onions and proceed as below. The meat can be reserved for tacos or soup.
1 T fat or oil
1 onion, skin-on, coarsely chopped
Bones of 1 cooked chicken, duck, goose or turkey
2 ribs celery, in 1-inch lengths
2 carrots, in 1-inch lengths (halved lengthwise if large)
A few Thai chilies (optional)
10 cloves garlic, crushed
1 t to 1 T cayenne pepper
1. In a medium saucepan, heat the fat over medium-high, then add the onions. When they’re slightly brown, add the bones and sprinkle generously with salt. Cover and lower the heat to medium-low to let them sweat for 10 minutes.
2, Add the remaining vegetables, the peppercorns, and enough water to cover. Simmer, partially covered on low for 45 minutes to an hour, skimming any foam or fat.
3. Strain into a clean saucier or saucepan. Discard the solids. Add the garlic and plenty of cayenne. Simmer over medium-low for 5 minutes. Adjust the seasoning.
4. Serve in a mug and enjoy the rest of the day! (Follow with a brisk walk and hot shower as necessary.)