2 oz ginger root, peeled
8 cloves of garlic, peeled
2 lbs bone-in skin on chicken
2 large carrots, cleaned and thickly sliced
1 medium onion, quartered
1 stalk of lemongrass, cleaned and halved
8 whole peppercorns
1 bunch of scallion (approx 5 pieces)
2 quarts of water
1 tablespoon of lime juice
salt to taste
Combine everything in a pot except the salt. Bring to a boil.
Skim the floating foam.
Lower the heat. Simmer for about 2 hours until the meat can be easily removed from the bone.
Strain vegetables, bones, meats, and spices from the broth and discard the solids.
Season broth with salt to taste.
Let the broth cool or refrigerate overnight. Skim the fat for a leaner broth.