Peter Gilmore: Umami Enriched Chicken Broth RECIPE

03:20  |  Umami Enriched Chicken Broth
Recipe by Peter Gilmore


100 gms fresh shiitake mushrooms
2 level teaspoons flaked sea salt
2 kg chopped chicken wings or bones
1 medium brown onion peeled and chopped
2 sticks celery roughly chopped
2 small cloves garlic diced
50 gms unsalted butter
100 mls dry sake
2 level teaspoons good quality fish sauce
10 cm square of dried kombu seaweed
3 ½ litres cold filtered water


1. Four hours before starting this broth – slice the shiitake mushrooms, place them in a container and sprinkle with the sea salt. Allow the mushrooms to macerate with the salt, mixing them around from time to time to make sure the salt is well incorporated. Juices will leach out of the mushrooms, keep the juice and the mushrooms together to add to the broth later.

2. In a 6 litre pot melt the butter and add the onion, celery and garlic and gently sweat for 1 minute.

3. Add the chopped chicken bones and allow them to lightly sweat while stirring for another 2 minutes.

4. Turn up the heat and add the sake. Cook for a further minute until most of the sake has evaporated.

5. Add all the water then add the shiitake mushroom and liquid. Then add the fish sauce.

6. Allow the broth to just come to the boil then turn down the heat immediately to just a bare simmer. Simmer for 2 ½ hours skimming the scum and fat off the surface occasionally with a ladle.

7. After 2 ½ hours turn off the heat and add the square of kombu seaweed, allow it to infuse for 30 minutes with the bones.

8. Using a fine filter carefully pour the broth into a clean pot, discarding the solids. You should have approximately 2 litres of broth.

9. Skim any remaining fat off the surface with a ladle.

10. Check seasoning, you can add a little sea salt if needed if you are using this broth as a soup with blanched ramen noodles, spring onions etc. Don’t add any seasoning if you are using this broth to make the polenta as you will season the polenta at the end of the process.

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