AT A GLANCE
Making your own chicken broth using chicken bones is easy; cooking a whole chicken, though, gives you both a light broth and some chicken to go with it.
|01||Bring 3 litres of water to the boil in a large saucepan. Add chicken and legs, season lightly with salt and bring back to the boil. Boil for 2 minutes, then turn off the heat and set aside to cool completely in stock (4 hours). Remove chicken and discard skin. Remove meat from bones and coarsely chop.|
|02||Return stock to the heat, add ginger, turmeric and lemongrass, bring to the boil and season to taste.|
|03||Divide chicken among bowls, top up with stock, scatter with spring onion, coriander and chrysanthemum leaves, and serve with lime wedges.|