Chicken Yakhni or Broth

5 from 1 vote

This Pakistani Chicken Yakhni or Broth is made with whole spices and bone-in chicken to create a simple gold liquid, which is comforting to have on its own or use in other recipes.

Prep Time5

Cook Time4

Course: Chicken Recipes, How To's

Cuisine: Continental, pakistani

Diet: Gluten Free, Halal

Servings: Litres

Calories: 531kcal

Author: Wajiha

Ingredients

500 gm Bone-in Chicken see notes
4 whole Bay leaf dried or fresh
4 cloves Garlic
4 whole Dried red chili
1 medium onion cut in half
10 whole black peppercorns
1 teaspoon salt or to taste
1 tablespoon white vinegar
4 Litres Water

Instructions

Stove Top Instructions

Place your chicken in a 5-liter stockpot or any deep saucepan with a lid. Turn on the heat at medium-low and allow the chicken to release some of its liquid. Saute for 2 to 3 minutes of until the chicken surface turns white.
Add all the remaining ingredients in the pot and allow the water to come to a boil.
Now use a skimmer or a strainer to improve any impurities or froth that comes up to the surface.
Cover the pot with a lid and reduce the heat to low. Let this chicken broth simmer for 1 to 2 hours. You can leave it for longer if you have the time.

Instant Pot Instructions

Chuck all the ingredients directly in the inner pot of the pressure cooker. Pour the water over the scraps. You can add more water, but DO NOT let the water reach above two-thirds of the way full.
Place the lid on the Instant Pot with the vent knob pointed towards "sealed".
Select the high pressure cook function and set it for 1 hour.
Once cook time has elapsed, turn off the Instant Pot and allow the pressure to release naturally for 20 minutes. Quick-release any remaining pressure manually.
Carefully lift the lid, allowing the steam to escape away from you.

To Serve

Yakhni (broth) is traditionally enjoyed as a hot, clear soup, often sipped from cups. When serving it as a drink, add lemon wedges along with a sprinkle of black pepper and salt.
If serving the yakhni with chicken, shred the cooked chicken from the recipe, return it to the broth, and finish with vinegar and black pepper.
Use it in place of broth/stocks in other recipes.

Storage

To store the broth for later use, strain it through a fine sieve and allow it to cool completely. Transfer the cooled broth to airtight containers and refrigerate or freeze as needed.
The cooked chicken can be shredded and stored separately or left in the broth. the broth can be used in any recipe that calls for chicken stock or broth.

Notes

Chicken - Use bone-in chicken to create a rich, nutrient-dense broth. Use the whole chicken carcass for this recipe. The cut of your chicken doesn't matter. You can also use the bones of your leftover rotisserie chicken. You can skip the searing step if you are using it and start with step two.
The broth can last for a week in the fridge and upto 2 months in the freezer.
For variations, you can add vegetables of your choice or other spices like fennel seeds, cumin seeds, or green cardamom.

Nutrition