In Southeast Asian cuisine, skewered and grilled meat—in this case, chicken—is eaten with a sauce and is known as satay. It is a regional meal that has distinct flavors depending on where you are. This recipe is an extremely Americanized rendition of chicken satay prepared in an air fryer. Please be aware that the cooking time and quantity of batches will vary depending on the brands and sizes of air fryers.
| Prep Time: | 30 mins |
| Cook Time: | 5 hrs |
| Additional Time: | 30 mins |
| Total Time: | 6 hrs |
| Servings: | 12 |
| Yield: | 12 cups |
Ingredients
- 3 pounds chicken
- 1 veal knuckle
- 2 stalks celery
- 1 yellow onion
- 1 turnip
- 1 carrots
- 2 teaspoons salt
- 4 quarts water
Instructions
- Cut veal from bone.
- Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
- Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Nutrition Facts
| Calories | 111 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 455 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Superb
Great starter! I didn’t have a veal knuckle so I omitted it. For a clear broth you must start with COLD water, if not your broth will be cloudy. Throw in a few cloves of garlic and some peppercorns. To control the sodium intake in a recipe wait on the salt until you are using the broth in a recipe. I have made broth in the crockpot overnight – makes for a wonderful, very clear broth.