Chicken Yakhni Bone Broth

Ingredients

• Chicken (Use a whole chicken or chicken pieces; the source does not specify an amount. Cut into small chunks if following the visible-text instruction.)
• Water (Amount not specified; use enough to cover the chicken and produce a thin broth.)
• Vegetables (The visible text mentions vegetables but does not identify the type or amount.)
• Lemon or vinegar (Use one acidic ingredient; the source gives lemon and vinegar as alternatives but does not specify an amount.)
• Salt (Add to taste, as stated in the transcript.)
• Dried red chili (Optional; the visible text says it is included for extra spiciness.)
• 0.5 tsp Desi ghee (Add to each 100 ml serving before drinking.)

Steps

1. 1

   Place the chicken in a pot and add water. Bring the chicken and water to a boil.

2. 2

   Skim off and discard the scum or impurities that rise to the surface.

3. 3

   Add vegetables and, if desired, dried red chili. The source does not specify the vegetable selection or quantities.

4. 4

   Add either lemon or vinegar. The transcript identifies an acidic ingredient as an important part of preparing the yakhni, but does not give a measurement.

5. 5

   Cook the chicken broth for 4–5 hours. The source emphasizes cooking it thoroughly for the stated benefits; the precise heat setting is not specified.

6. 6

   Add salt to taste while the yakhni cooks or before serving.

7. 7

   Serve the yakhni hot in 100 ml portions. Stir 1/2 teaspoon desi ghee into each shot before drinking.

Notes

The source does not provide exact quantities for the chicken, water, vegetables, acidic ingredient, salt, or dried chili. It also does not specify a precise cooking temperature or heat level. The transcript states that the broth may be consumed in hot or cold weather and emphasizes balance.

Nutrition per serving

• drink
• broth
• bone broth
• South Asian
• slow-cooked
• high-protein
• collagen-focused
• gluten-free