Infused Broth
Posted by Christophine on June 13, 2007
For really spectaculars soups and as a base for flavorful sauces, an infused broth is the answer. The same basic procedures used in this infusion I developed can be used to infuse a wide range of other flavors into your broths and stocks. Give this one a try, and then the sky’s the limit! The possibilities for flavors to support and complement your soups and sauces are limited only by your creativity.
The most crucial step is sweating the vegetables. This is the step that will give your broths and stocks the flavorful goodness of whatever you are using. Don’t rush this step!
Infused Broth
3 large heads of garlic, rock-hard
2 tablespoons vegetable oil
1 small onion, sliced thin
1 small jalapeño or other green chili, tips removed and cut in half lengthwise
12 slices of fresh ginger, about the size of a quarter
12 cups chicken stock or boxed chicken broth
juice of half a lemon
salt and pepper to taste
Preheat the oven to 375 degrees F. and move a rack to the middle position.
Place the heads of garlic on a baking sheet and roast until tender, about 30 to 40 minutes. Don’t worry if some black ooze bubbles from the top, as it will not affect flavor. When roasted, smash the heads of garlic to break up the cloves.
Put the oil into a non-aluminum, heavy stockpot with a 4-quart capacity and swirl to glaze the bottom. Heat the oil over very low heat until a slice of onion sizzles gently upon contact. Add the onion, chili, ginger, and roasted garlic. Stir to combine. Cover the pot, keeping the heat very low. Sweat the vegetables until the onion turns translucent and the vegetables and aromatics become soupy, 15 to 30 minutes. Stir occasionally to keep the mixture from sticking.
Add the chicken stock or broth and raise the heat to moderate. Bring the mixture to a near boil, and then adjust the heat to maintain a steady simmer for 1 hour. Add the lemon juice, salt, and pepper in the last 15 minutes.
Remove the pot from the heat. Let stand, uncovered and undisturbed, for 1 hour to let the vegetables steep in the broth.
Line a fine-mesh sieve with several layers of dampened cheese cloth and strain the mixture through it. Spoon off excess oil from the surface of the resulting infused broth. Discard the vegetables and aromatics.
